Are you looking for a way to add some excitement to your meals? Look no further than the humble roasted poblano pepper. These mild, slightly sweet peppers are incredibly versatile and can be used in a wide variety of dishes, from soups and stews to salads and main courses. In this article, we’ll explore 20 delicious roasted poblano recipes that are sure to please even the pickiest of eaters.
From classic Tex-Mex dishes like tacos and enchiladas to comforting casseroles and soups, there’s something for everyone in this collection. And the best part? Each recipe is easy to make and requires minimal ingredients. So why not give one (or two, or three…) a try today?
Read on to discover our top 20 flavorful roasted poblano recipes, perfect for any meal of the day.
Roasted Poblano and Corn Chowder
This hearty chowder is a perfect blend of roasted poblano peppers and sweet corn, simmered in a rich and creamy broth. Serve with crusty bread for a comforting meal.
Ingredients:
– 2 large poblano peppers
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 2 cups of fresh or frozen corn kernels
– 1 cup of chicken or vegetable broth
– 1/2 cup of 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). Roast the poblano peppers for 30-40 minutes, or until charred.
2. Peel off the skin, remove seeds, and chop the peppers into small pieces.
3. In a large pot, sauté the onion and garlic until softened.
4. Add the chopped poblanos, corn kernels, broth, and cream. Bring to a simmer.
5. Reduce heat and let cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 45-50 minutes.
Stuffed Roasted Poblano Peppers with Cheese
This recipe brings together the smoky sweetness of roasted poblano peppers and the creaminess of melted cheese, creating a delightful snack or side dish. With just a few simple ingredients, you’ll be enjoying this flavorful treat in no time.
Ingredients:
– 4 large poblano peppers
– 1 cup shredded Monterey Jack cheese (or Cheddar/Mozzarella blend)
– 1/2 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 10-12 minutes or until the skin is blistered.
3. Remove from oven and let cool. Peel off the skin, remove seeds, and cut a slit to create a pocket for filling.
4. Stuff each pepper with shredded cheese and chopped cilantro. Place on a baking sheet and bake for an additional 5-7 minutes or until the cheese melts.
Cooking Time: 20-25 minutes
Roasted Poblano and Black Bean Tacos
A flavorful twist on traditional tacos, this recipe combines the richness of roasted poblanos with the comfort of black beans. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 4 poblano peppers
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 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. Roast poblanos for 20-25 minutes, or until charred and blistered.
3. Remove peppers from oven and let cool. Peel off skin, discarding it, and chop the flesh into small pieces.
4. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened (5 minutes).
5. Stir in cumin, chili powder, salt, and pepper. Cook for 1 minute.
6. Add black beans to the skillet; stir to combine with spices. Cook for an additional 2-3 minutes.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos by spooning bean mixture onto tortillas, topping with roasted poblano, and adding optional toppings as desired.
Cook Time: 40-50 minutes
Creamy Roasted Poblano Soup
This rich and creamy soup is a perfect blend of smoky roasted poblanos and savory flavors, making it a great comfort food for any occasion.
Ingredients:
– 4 large poblano peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 cup heavy cream
– 2 cups chicken broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos directly on the oven rack for 30-40 minutes, or until charred and blistered.
3. Remove peppers from oven and let cool. Peel off skin, remove seeds, and chop into small pieces.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add cumin, smoked paprika, roasted poblanos, heavy cream, and chicken broth. Bring to a simmer.
6. Reduce heat and let soup cook for 10-15 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
Roasted Poblano and Chicken Enchiladas
Roasted Poblano and Chicken Enchiladas: A flavorful twist on traditional enchiladas, this recipe combines the richness of roasted poblanos with tender chicken and creamy sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 2 large poblano peppers
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
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 and pepper. Roast for 20-25 minutes or until skin is blistered.
3. Peel off charred skin, remove seeds, and chop peppers into small pieces.
4. In a large skillet, cook chicken over medium-high heat until browned. Add garlic and cook for an additional minute.
5. In a separate pot, warm enchilada sauce over low heat.
6. Assemble enchiladas by dipping tortillas in sauce, then filling with chicken and roasted poblano mixture. Roll up and place seam-side down in a baking dish.
7. Top with remaining sauce and cheese. Bake at 375°F (190°C) for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 40-45 minutes.
Roasted Poblano and Potato Casserole
Roasted Poblano and Potato Casserole: A flavorful and satisfying vegetarian dish that combines the richness of roasted poblanos with the comfort of creamy mashed potatoes.
Ingredients:
– 4-5 poblano peppers
– 2 large Russet potatoes, peeled and diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
– Fresh cilantro leaves for garnish
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 sprinkle with garlic, paprika, salt, and pepper. Roast for 30-40 minutes or until the skin is blistered and charred.
3. Boil the potatoes: In a large pot, boil the diced potatoes in salted water until tender. Drain and mash with butter and milk (optional).
4. Assemble the casserole: Arrange the roasted poblanos on the bottom of a 9×13-inch baking dish. Top with mashed potatoes and sprinkle with shredded cheddar cheese (if using). Bake for an additional 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: Approximately 55-60 minutes
Roasted Poblano Salsa Verde
Elevate your Mexican-inspired dishes with this vibrant and flavorful Roasted Poblano Salsa Verde. This recipe combines the richness of roasted poblanos with the brightness of fresh herbs, creating a perfect balance of flavors.
Ingredients:
• 4-6 poblano peppers
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh parsley leaves
• 2 cloves garlic, peeled and minced
• 1 tablespoon olive oil
• Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the poblano peppers for 30-40 minutes, or until the skin is blistered and charred.
3. Peel the roasted poblanos by scraping off the skin with a spoon.
4. In a food processor, combine the peeled poblanos, cilantro, parsley, garlic, and olive oil.
5. Process until smooth, then season with salt to taste.
Cooking Time: 30-40 minutes
Roasted Poblano and Quinoa Salad
This vibrant salad combines the smoky sweetness of roasted poblanos with the nutty goodness of quinoa, perfect for a quick and healthy lunch or dinner.
Ingredients:
– 2 large poblano peppers
– 1 cup cooked quinoa
– 1/4 cup chopped red onion
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 2 tablespoons lime juice
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Place the poblanos on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes or until charred.
2. Let the poblanos cool, then peel off the skin, remove seeds, and chop into strips.
3. In a large bowl, combine cooked quinoa, roasted poblano strips, chopped red onion, and crumbled feta cheese (if using).
4. Drizzle with lime juice and season with salt and pepper to taste.
5. Garnish with chopped cilantro (if desired) and serve warm or at room temperature.
Cooking Time: 40-50 minutes
Roasted Poblano and Beef Chili
This hearty chili recipe combines the rich flavors of roasted poblanos with tender beef and aromatic spices, perfect for a cozy dinner or tailgating party.
Ingredients:
– 2 lbs ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium poblano peppers, roasted and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos for 30-40 minutes, or until charred.
3. In a large pot, cook ground beef over medium-high heat, breaking up with spoon.
4. Add onion and garlic; cook until onion is translucent.
5. Stir in chili powder, cumin, and salt. Cook for 1 minute.
6. Add roasted poblanos, diced tomatoes, and red kidney beans. Simmer for 30-40 minutes or until flavors meld together.
7. Season with pepper to taste.
Cooking Time: 45-60 minutes
Roasted Poblano and Cheddar Cornbread
Roasted Poblano and Cheddar Cornbread Recipe
Summary: This sweet and savory cornbread is infused with the smoky flavor of roasted poblanos and the richness of cheddar cheese, perfect for a comforting snack or side dish.
Ingredients:
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup milk
– 2 roasted poblanos, diced (see Roasting Poblanos instructions below)
– 1 cup shredded cheddar cheese
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, milk, roasted poblanos, and cheddar cheese. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Pour batter into a greased 9-inch square baking dish.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Roasted Poblano and Shrimp Quesadillas
Roasted Poblano and Shrimp Quesadillas: A flavorful twist on traditional quesadillas, this recipe combines the spiciness of roasted poblanos with the sweetness of succulent shrimp.
Ingredients:
– 2 large poblano peppers
– 1 pound large shrimp, peeled and deveined
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 large tortillas
– 1 cup shredded Monterey Jack cheese (divided)
– Optional: sour cream, salsa, avocado, cilantro
Instructions:
1. Preheat oven to 400°F.
2. Roast poblano peppers for 30-40 minutes, or until charred and blistered. Peel off skin, remove seeds, and chop into small pieces.
3. In a large skillet, heat olive oil over medium-high. Add garlic, cumin, paprika, salt, and pepper; cook for 1 minute.
4. Add shrimp to skillet and cook until pink, about 2-3 minutes per side.
5. Place a tortilla in the skillet with shrimp mixture and sprinkle with half of the cheese. Top with roasted poblano pieces and fold tortilla in half.
6. Cook for 2-3 minutes or until tortilla is crispy and cheese is melted; flip and cook another 2-3 minutes.
7. Repeat with remaining ingredients.
Cooking Time: 45-50 minutes
Roasted Poblano and Sweet Potato Hash
Roasted Poblano and Sweet Potato Hash: A flavorful twist on traditional hash browns, this recipe combines the natural sweetness of sweet potatoes with the smoky heat of roasted poblanos.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 4-6 poblano peppers, roasted (see notes)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high. Add diced onion and cook until translucent (about 5 minutes).
4. Add roasted poblanos to the skillet and stir to combine with onion.
5. Add cooked sweet potatoes to the skillet, stirring to combine with poblano mixture.
6. Cook for an additional 2-3 minutes or until heated through.
7. Taste and adjust seasoning as needed.
Cooking Time: 35-40 minutes
Notes: To roast poblanos, place them on a baking sheet and drizzle with olive oil. Roast at 400°F (200°C) for 10-15 minutes or until charred and blistered. Peel off skin, stem removed, and chop into small pieces.
Roasted Poblano and Avocado Dip
Roasted Poblano and Avocado Dip: A creamy and flavorful dip perfect for snacking or as a side dish.
Ingredients:
– 2 large poblanos, roasted and peeled
– 3 ripe avocados, diced
– 1/2 cup plain Greek yogurt
– 1 tablespoon lime juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: 1/4 teaspoon cumin, 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos by placing them on a baking sheet and baking for 30-40 minutes, or until charred and blistered.
3. Let poblanos cool, then peel off skin and remove seeds.
4. In a blender or food processor, combine roasted poblanos, diced avocados, Greek yogurt, lime juice, garlic, salt, and pepper. Blend until smooth.
5. Taste and adjust seasoning as needed. If desired, add cumin and paprika for an extra boost of flavor.
Cooking Time: 30-40 minutes (roasting time)
Roasted Poblano and Chorizo Stuffed Mushrooms
Elevate your appetizer game with this bold and flavorful recipe, combining the richness of chorizo sausage with the slightly sweet roasted poblano peppers. Perfect for a crowd or a cozy dinner party.
Ingredients:
– 12 large mushroom caps (such as cremini or portobello)
– 2 large poblanos
– 1 pound chorizo sausage, casings removed
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblanos by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes or until charred and blistered.
3. Cook the chorizo sausage in a skillet over medium-high heat, breaking it up with a spoon, until browned and crispy. Drain excess fat.
4. Stuff each mushroom cap with the cooked chorizo mixture, leaving a small border around the edges.
5. Top each mushroom with roasted poblano strips and sprinkle with breadcrumbs.
6. Serve warm or at room temperature, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Roasted Poblano and Rice Pilaf
Roasted Poblano and Rice Pilaf: A flavorful and aromatic side dish that combines the smoky sweetness of roasted poblanos with a savory rice pilaf.
Ingredients:
– 2 large poblano peppers
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblanos by placing them on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until charred and blistered.
3. Remove from oven and let cool. Peel off skin, remove seeds, and chop into small pieces.
4. In a medium saucepan, heat olive oil over medium-high heat. Add diced onion and cook until translucent, about 3-4 minutes.
5. Add garlic and cook for an additional minute.
6. Add rice and stir to coat with oil and mix with vegetables. Cook for 1-2 minutes.
7. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and liquid absorbed.
Cooking Time: 45-50 minutes
Roasted Poblano and Turkey Burgers
Elevate your burger game with the smoky heat of roasted poblanos and the juiciness of turkey. This recipe combines two flavors in one delicious patty.
Ingredients:
– 1 pound ground turkey
– 2 large poblano peppers, roasted (see notes)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 hamburger buns
– Optional toppings: avocado, cheddar cheese, lettuce, tomato
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine turkey, roasted poblanos, onion, garlic, and salt and pepper to taste. Mix well with your hands until just combined.
3. Form into 4 patties, about 1/2 inch thick.
4. Brush the patties with olive oil and cook for 5-6 minutes per side, or until cooked through.
5. Assemble burgers on buns with desired toppings.
Cooking Time: 12-15 minutes
Notes: To roast poblano peppers, place them on a baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for 30-40 minutes, or until charred and blistered. Let cool, then peel off skin and chop.
Roasted Poblano and Cream Cheese Stuffed Jalapeños
This unique appetizer combines the natural sweetness of roasted poblanos with the creamy richness of cream cheese, all wrapped up in a spicy jalapeño package. Perfect for adventurous eaters looking to spice up their snack game!
Ingredients:
– 12 large jalapeños
– 4-6 roasted poblano peppers (see roasting instructions below)
– 8 oz cream cheese, softened
– 1/2 cup shredded cheddar cheese
– Salt and pepper, to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the jalapeños and carefully scoop out the seeds and membranes.
3. In a bowl, mix together cream cheese, shredded cheddar cheese, salt, and pepper.
4. Stuff each jalapeño with the cream cheese mixture, leaving a small border at the top.
5. Place the stuffed jalapeños on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 15-20 minutes, or until the peppers are tender and slightly caramelized.
Cooking Time: 15-20 minutes
Roasted Poblano and Lentil Stew
This hearty stew combines the rich flavors of roasted poblanos with the comforting warmth of lentils, perfect for a cozy evening meal. The smoky heat from the roasted peppers adds depth to this wholesome and nutritious dish.
Ingredients:
– 2 large poblano peppers
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C). Roast the poblanos for 30-40 minutes, or until charred and blistered.
2. Remove stems and seeds from the peppers, then chop into large pieces.
3. In a large pot, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened (5 minutes).
4. Add cumin, paprika, salt, and pepper; stir to combine.
5. Add lentils, vegetable broth, and roasted peppers. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
Cooking Time: 45-50 minutes
Roasted Poblano and Egg Breakfast Burritos
Roasted Poblano and Egg Breakfast Burritos: A flavorful twist on traditional breakfast burritos, this recipe combines the richness of roasted poblanos with scrambled eggs, creamy cheese, and crispy tortillas.
Ingredients:
– 4 large poblano peppers
– 6 eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6-8 flour tortillas
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblanos: Place the peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until charred and slightly softened.
3. Scramble the eggs: In a bowl, whisk together eggs and a pinch of salt. Heat a non-stick skillet over medium heat and cook the eggs until scrambled.
4. Assemble the burritos: Wrap each tortilla with scrambled eggs, roasted poblanos, cheese, and cilantro. Serve immediately.
Cooking Time: 25-30 minutes
Roasted Poblano and Pumpkin Soup
This creamy soup combines the sweetness of roasted pumpkin with the smoky depth of roasted poblanos, perfect for a cozy autumn evening. With minimal effort, you’ll create a delicious and comforting dish that’s sure to become a fall favorite.
Ingredients:
– 2 small to medium-sized pumpkins (about 1 pound each)
– 4-6 poblano peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Optional: crumbled queso fresco or crusty bread for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the pumpkins and poblanos in the oven for about 45 minutes, or until they’re tender and caramelized.
4. In a blender or food processor, puree the roasted pumpkins and poblanos with the onion, garlic, broth, and heavy cream or half-and-half.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with crumbled queso fresco or crusty bread if desired.
Cooking Time: About 1 hour
Summary
Get ready to spice up your meals with these delicious roasted poblano recipes! From soups to casseroles, tacos to quesadillas, there’s something for everyone. Try making a Roasted Poblano and Corn Chowder or stuffed poblanos with cheese. For a twist on traditional dishes, try Roasted Poblano and Black Bean Tacos or Roasted Poblano and Chicken Enchiladas. And don’t forget the sweet treats like Roasted Poblano and Cheddar Cornbread! With these 20 flavorful recipes, you’ll be cooking up a storm in no time.