The poblano pepper – a staple in many Latin American cuisines, and for good reason. With its rich, earthy flavor and slightly smoky undertones, it’s the perfect addition to any dish. When roasted, poblanos take on an even deeper level of complexity, making them a versatile ingredient that can elevate everything from soups to salads.
From creamy soups to hearty chowders, savory stuffed peppers to spicy tacos, we’ve gathered 19 of our favorite recipes featuring roasted poblanos as the star. Whether you’re in the mood for something comforting and familiar or adventurous and new, there’s a recipe here that’s sure to satisfy your cravings. So go ahead, get roasting, and discover the incredible versatility of this humble pepper!
Creamy Roasted Poblano Soup
Experience the rich flavors of roasted poblanos blended with a hint of creaminess in this velvety soup. Perfect for a cozy evening meal or as a starter, this recipe is sure to delight.
Ingredients:
– 4 large poblano peppers
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos by placing them on a baking sheet, drizzling with olive oil, and sprinkling with salt. Roast for 30-40 minutes or until skin is blistered.
3. Remove peppers from oven, let cool slightly, then peel off skin, remove seeds, and chop.
4. In a large pot, sauté chopped onion and minced garlic in olive oil until softened.
5. Add roasted poblanos, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
6. Pour in chicken broth and bring to a simmer.
7. Use an immersion blender or regular blender to puree soup until smooth.
8. Stir in heavy cream or half-and-half and adjust seasoning if needed.
9. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Roasted Poblano and Corn Chowder
A rich and creamy chowder filled with the sweet flavors of roasted poblanos, fresh corn, and tender potatoes. Perfect for a cozy evening meal or as a comforting side dish.
Ingredients:
– 2 large poblano peppers
– 1 ear of corn, husked and silked
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and cubed
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblano peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let cool. Peel off the skin, then chop the flesh into small pieces.
4. In a large pot, sauté the onion and garlic in olive oil until softened.
5. Add the roasted poblano, corn, potatoes, broth, and heavy cream to the pot. Season with salt and pepper to taste.
6. Bring the mixture to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
Cooking Time: Approximately 45-50 minutes
Stuffed Roasted Poblano Peppers
Roast tender poblano peppers with a savory filling of ground beef, cheese, and spices for a flavorful twist on traditional stuffed peppers.
Ingredients:
– 4 large poblano peppers
– 1 lb ground beef
– 1/2 cup cooked rice
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet lined with parchment paper, drizzling with olive oil, and roasting for 20-25 minutes or until skin is blistered.
3. Remove peppers from oven and let cool.
4. Once cool enough to handle, peel off skin, remove seeds, and cut a slit down one side of each pepper to create a pocket.
5. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
6. Add cooked rice, cheese, onion, garlic, cumin, salt, and pepper to the skillet and stir until combined.
7. Stuff each pepper with the meat mixture, filling as full as possible.
8. Place stuffed peppers on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 45 minutes
Roasted Poblano Chicken Enchiladas
Elevate your enchilada game with this creamy, smoky recipe that combines the rich flavors of roasted poblanos and tender chicken. This dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 large poblano peppers
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos on a baking sheet for 20-25 minutes or until charred.
3. In a large skillet, sauté chicken, onion, and garlic until cooked through.
4. In a separate pan, warm tortillas over medium heat for 30 seconds.
5. Assemble enchiladas by spreading shredded cheese on each tortilla, followed by chicken mixture and roasted poblano strips.
6. Place enchiladas in a baking dish and top with heavy cream, cumin, and paprika.
7. Bake at 375°F (190°C) for 20-25 minutes or until golden brown.
Cooking Time: Approximately 45-50 minutes
Roasted Poblano and Cheese Quesadillas
Roasted Poblano and Cheese Quesadillas Recipe
Summary: Elevate your quesadilla game with the smoky flavor of roasted poblanos and melted cheese. This simple recipe is perfect for a quick weeknight dinner or a party appetizer.
Ingredients:
– 4 large poblano peppers
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese (or your favorite blend)
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F.
2. Roast the poblanos: Place peppers on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30-40 minutes or until skin is blistered and charred.
3. Peel the peppers: Remove from oven and let cool. Peel off skin, remove seeds, and chop into small pieces.
4. Assemble quesadillas: Place a tortilla in a skillet over medium heat, sprinkle with cheese and roasted poblanos. Fold tortilla in half to enclose filling. Cook for 2-3 minutes or until crispy and melted. Flip and cook other side.
Cooking Time: 30-40 minutes (roasting the peppers) + 4-6 minutes per quesadilla
Roasted Poblano and Black Bean Tacos
Roasted Poblano and Black Bean Tacos Recipe
Get ready to spice up your taco game with these flavorful, easy-to-make tacos! Roasting the poblanos adds a depth of flavor that pairs perfectly with the tender black beans.
Ingredients:
– 4 dried ancho or poblano peppers
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, avocado, sour cream, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the ancho or poblano peppers on a baking sheet and roast for 15-20 minutes, or until slightly charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove the seeds, and chop into strips.
4. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
5. Add the garlic, cumin, salt, and pepper to the skillet. Cook for an additional minute.
6. Stir in the black beans and roasted poblano strips. Cook for 2-3 minutes, or until heated through.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos by spooning the bean and poblano mixture onto the tortillas and adding desired toppings.
Cook Time: 25-30 minutes
Roasted Poblano Mac and Cheese
Elevate your comfort food game with this creamy, slightly smoky macaroni and cheese recipe featuring roasted poblanos. Perfect for a cozy night in or a crowd-pleasing dinner party.
Ingredients:
– 8 oz macaroni
– 2 large poblano peppers
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups grated cheddar cheese
– 1 cup grated Monterey Jack cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt. Roast for 30-40 minutes or until skin is charred.
3. Cook macaroni according to package instructions.
4. In a large saucepan, combine cooked macaroni, roasted poblano peppers (removed from skin), diced onion, and minced garlic.
5. Stir in cheddar and Monterey Jack cheese until melted.
6. Add heavy cream and season with salt and pepper to taste.
7. Transfer the macaroni mixture to a baking dish and top with additional grated cheese if desired.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Roasted Poblano and Potato Hash
Roasted Poblano and Potato Hash Recipe
Get ready for a flavorful twist on classic hash with the smoky heat of roasted poblanos! This recipe combines tender potatoes, crispy poblanos, and savory spices for a delicious side dish or brunch option.
Ingredients:
– 2 large poblano peppers
– 2-3 large potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos: Place peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes or until skin is blistered and charred.
3. Prepare potatoes: Toss diced potatoes with cumin, salt, and pepper. Spread on a separate baking sheet.
4. Finish the hash: Once peppers are cool enough to handle, peel off skin and chop into small pieces. Add chopped onion and garlic to pan and cook until softened. Add roasted potatoes and poblanos to pan, mixing well. Season with additional salt and pepper if needed.
Cooking Time:
– Roasting poblanos: 30-40 minutes
– Preparing potatoes: 20-25 minutes
– Finishing the hash: 5-7 minutes
Roasted Poblano Guacamole
Elevate your guacamole game with the rich flavor of roasted poblanos! This recipe adds a depth of smokiness and a hint of heat to the classic dip.
Ingredients:
– 3 ripe avocados
– 2 large poblano peppers, roasted
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves of garlic, minced
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblanos by placing them on a baking sheet and baking for 20-25 minutes, or until the skin is charred and blistered.
3. Peel off the skin, remove seeds, and chop into small pieces.
4. In a large bowl, combine avocado flesh, roasted poblano, red onion, jalapeño, lime juice, garlic, and salt.
5. Mash with a fork until desired consistency is reached.
6. Garnish with fresh cilantro leaves.
Cooking Time: 25 minutes (roasting time) + 10-15 minutes (mashing and preparation)
Enjoy your delicious Roasted Poblano Guacamole!
Roasted Poblano and Cilantro Rice
This flavorful side dish combines the smoky sweetness of roasted poblanos with the freshness of cilantro, all wrapped up in a fluffy rice bowl.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup olive oil
– 2 large poblano peppers
– 1/4 cup chopped fresh cilantro
– Salt, to taste
– Optional: lime wedges and diced tomatoes for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblanos by placing them on a baking sheet and drizzling with olive oil. Roast for 20-25 minutes or until the skin is charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove seeds, and chop into small pieces.
4. Cook the rice according to package instructions using 2 cups of water.
5. Once the rice is cooked, fluff it with a fork and stir in the roasted poblano pieces, chopped cilantro, and salt to taste.
6. Serve hot, garnished with lime wedges and diced tomatoes if desired.
Cooking Time: 40-45 minutes
Roasted Poblano and Shrimp Skewers
Roasted Poblano and Shrimp Skewers: A Flavorful Twist on Traditional Grilled Shrimp
This recipe combines the smoky sweetness of roasted poblanos with succulent shrimp, creating a mouthwatering appetizer or main course.
Ingredients:
– 4 large shrimp, peeled and deveined
– 2 large poblano peppers
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon lime juice
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the poblanos in half and remove seeds and membranes.
3. Toss poblanos with olive oil, garlic, and lime juice on a baking sheet.
4. Roast for 20-25 minutes or until charred and tender.
5. Meanwhile, prepare shrimp by threading them onto skewers with salt and pepper to taste.
6. Grill the shrimp skewers for 2-3 minutes per side or until pink and cooked through.
7. Serve the roasted poblanos alongside the grilled shrimp.
Cooking Time: 25-30 minutes
Roasted Poblano and Beef Chili
A hearty and flavorful chili recipe that combines the rich flavors of roasted poblano peppers with tender beef and aromatic spices.
Ingredients:
– 1 lb ground beef
– 2 large poblano peppers
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblano peppers by placing them on a baking sheet and baking for 30-40 minutes, or until skin is charred and blistered.
3. Remove peppers from oven and let cool. Peel off skin, then chop into small pieces.
4. In a large pot or Dutch oven, cook ground beef over medium-high heat, breaking up with a spoon as it cooks, until browned.
5. Add onion, garlic, chili powder, cumin, salt, and pepper to the pot. Cook until onion is translucent.
6. Stir in diced tomatoes, red kidney beans, and roasted poblano peppers. Add water if needed to achieve desired consistency.
7. Simmer chili for at least 30 minutes, stirring occasionally, to allow flavors to meld together.
Cooking Time: 45-50 minutes
Roasted Poblano and Sweet Corn Salad
This vibrant salad combines the natural sweetness of corn with the smoky flavor of roasted poblanos, creating a unique and delicious side dish perfect for any occasion.
Ingredients:
– 4 large poblano peppers
– 2 ears of sweet corn, husked and silked
– 1/2 cup red onion, diced
– 1/2 cup fresh cilantro, chopped
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place poblanos on a baking sheet and roast for 15-20 minutes, or until charred and blistered.
3. Grill or boil corn until tender. Cut off the cob and set aside.
4. In a large bowl, combine roasted poblano peppers, corn, red onion, and cilantro.
5. Squeeze lime juice over the top and drizzle with olive oil. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Roasted Poblano and Avocado Salsa
Roasted Poblano and Avocado Salsa Recipe
Add a smoky twist to your salsa game with this Roasted Poblano and Avocado Salsa recipe! By roasting the poblanos, you’ll bring out their natural sweetness and depth of flavor.
Ingredients:
– 4-6 poblano peppers
– 2 ripe avocados, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the poblanos on a baking sheet and roast for 30-40 minutes, or until their skin is blistered and charred.
3. Remove the poblanos from the oven and let them cool. Peel off the skin, remove the seeds, and chop into small pieces.
4. In a large bowl, combine the roasted poblano, diced avocado, red onion, jalapeño pepper, garlic, and lime juice.
5. Stir well to combine and season with salt to taste.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: 40-50 minutes (roasting time plus preparation)
Roasted Poblano and Chorizo Stuffed Mushrooms
Elevate your appetizer game with this flavorful and aromatic recipe that combines the richness of chorizo sausage with the smokiness of roasted poblanos, all wrapped up in a savory mushroom package.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stems removed
– 2 poblano peppers, roasted and chopped
– 1/4 cup chorizo sausage, casings removed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the chorizo sausage and cook until browned, about 3-4 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 2-3 minutes.
4. Stuff each mushroom cap with the chorizo mixture, dividing it evenly among the mushrooms.
5. Bake the stuffed mushrooms for 15-20 minutes or until they’re tender and the filling is heated through.
Cooking Time: 20 minutes
Roasted Poblano and Lentil Stew
A hearty and flavorful stew perfect for a chilly evening. Roasting the poblanos brings out their natural sweetness, which pairs beautifully with the earthy lentils.
Ingredients:
– 2 large poblano peppers
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the poblanos on a baking sheet and roast for 30-40 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and let them cool down. Peel off the skin, remove the seeds, and chop into small pieces.
4. In a large pot, heat some oil over medium heat. Add the onion and cook until softened, about 5 minutes.
5. Add the garlic, cumin, salt, and pepper. Cook for an additional minute.
6. Add the lentils, vegetable broth, and roasted poblanos to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
Cooking Time: 1 hour
Roasted Poblano and Goat Cheese Tart
Roasted Poblano and Goat Cheese Tart: A Flavorful Twist on a Classic
This recipe combines the rich flavors of roasted poblanos, creamy goat cheese, and flaky pastry to create a unique and delicious tart.
Ingredients:
- 1 sheet puff pastry, thawed
- 2 large poblano peppers
- 2 tablespoons olive oil
- 1/4 cup crumbled goat cheese
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh cilantro leaves for garnish (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- Roast the poblanos by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt. Roast for 30-40 minutes or until charred and blistered.
- Let the poblanos cool, then peel off the skin, remove seeds, and chop into small pieces.
- Roll out the puff pastry to a thickness of about 1/8 inch. Place the chopped poblanos on one half of the pastry, leaving a 1-inch border around the edges.
- Sprinkle crumbled goat cheese over the poblanos and drizzle with honey. Season with salt and pepper to taste.
- Fold the other half of the pastry over the filling, pressing gently to seal. Brush the top with a little water and bake for 25-30 minutes or until golden brown.
Cooking Time: Approximately 45-50 minutes
Roasted Poblano and Egg Breakfast Burrito
Start your day with a flavorful twist on the classic breakfast burrito. Roasting poblanos adds depth to this dish, while scrambled eggs and crispy tortilla bring it all together.
Ingredients:
– 2 large poblano peppers
– 1/2 cup eggs
– 1 tablespoon butter
– 1 small onion, diced
– 1 clove garlic, minced
– 1/2 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
– 1 large flour tortilla
– Salsa, sour cream, and cilantro for topping (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos for 30-40 minutes or until charred, then peel off skin and chop.
3. In a bowl, whisk eggs with salt and pepper. Heat butter in a skillet over medium heat; add onion and garlic, cook until softened. Pour in eggs and scramble to desired doneness.
4. Warm tortilla in the oven for 2-3 minutes or microwave for 20-30 seconds.
5. Assemble burrito by adding roasted poblanos, scrambled eggs, and cheese (if using).
6. Serve with your choice of toppings.
Cooking Time: 45 minutes
Roasted Poblano and Pumpkin Soup
Roasted Poblano and Pumpkin Soup Recipe
This recipe combines the rich flavors of roasted poblanos with the comforting warmth of pumpkin soup, perfect for a cozy autumn evening.
Ingredients:
– 2 large poblano peppers
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblanos: Place the poblano peppers on a baking sheet, drizzle with olive oil, and season with salt. Roast for 30-40 minutes or until charred and blistered.
3. Sauté the onion and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and cook for an additional minute.
4. Add the roasted poblanos, pumpkin, broth, and cream: Remove the skin from the roasted poblano peppers and add them to the pot along with the cubed pumpkin, chicken broth, and heavy cream or half-and-half. Bring to a simmer.
5. Season and serve: Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your mealtime with these 19 flavorful recipes featuring roasted poblanos! From creamy soups and savory chowders, to cheesy quesadillas and hearty stews, there’s something for everyone. Try roasting poblanos with chicken, beef, or shrimp for a twist on classic dishes like enchiladas, tacos, and chili. Or, add some heat to your breakfast with roasted poblano and egg burritos. Whatever the occasion, these recipes are sure to please even the most discerning palates.
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