11 Poblano Pepper Dishes to Spice Up Your Weekly Meals
Poblano peppers bring the perfect balance of mild heat and earthy flavor to weeknight cooking. These versatile green peppers transform ordinary dishes into something special.
From creamy mac and cheese to authentic Mexican favorites, these poblano recipes will become your new go-to comfort foods.
01. Smoky Poblano Mac and Cheese
Rich, creamy mac and cheese gets a poblano pepper upgrade. This comforting casserole combines melted cheese with roasted poblanos for the perfect weeknight dinner.
Ingredients: 1 pound elbow macaroni, 3 large poblano peppers, 1 medium onion (diced), 1 cup grape tomatoes (halved), 2 cups Mexican cheese blend (shredded), 1 cup panko breadcrumbs, 3 tablespoons butter (melted), 2 cups whole milk, 3 tablespoons all-purpose flour, 1 teaspoon garlic powder, salt and pepper to taste.
How To Make Smoky Poblano Mac and Cheese
1. Cook macaroni according to package directions until al dente, then drain and set aside. Meanwhile, roast poblano peppers directly over gas flame or under broiler until charred all over, about 8-10 minutes total, turning frequently for even charring.
2. Place roasted poblanos in a plastic bag for 10 minutes to steam, then peel off charred skin, remove seeds, and dice into small pieces. The steaming makes peeling much easier and removes any bitter flavors.
3. Create a cheese sauce by melting butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, then gradually add milk while whisking constantly until smooth and thickened, about 5 minutes.
4. Remove sauce from heat and stir in cheese blend until melted. Add diced poblanos, onion, tomatoes, and cooked macaroni, mixing until well combined. Season with garlic powder, salt, and pepper to taste.
5. Transfer mixture to greased 9×13 baking dish and top with panko breadcrumbs mixed with melted butter. Bake at 375°F for 25-30 minutes until golden brown and bubbly around edges.
02. Traditional Rajas Poblanas
Creamy poblano pepper strips in a rich sauce that works perfectly as a taco filling or side dish. This authentic Mexican recipe delivers incredible flavor in under an hour.
Ingredients: 6 large poblano peppers, 1 large white onion (sliced), 1 cup Mexican crema, 1 cup Monterey Jack cheese (shredded), 2 tablespoons vegetable oil, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup chicken broth.
How To Make Traditional Rajas Poblanas
1. Char poblano peppers over open flame or under broiler until skin is blackened all over, turning frequently. This usually takes about 10-12 minutes and gives the peppers their signature smoky flavor that makes this dish so special.
2. Place charred peppers in a plastic bag and let them steam for 15 minutes. This steaming process loosens the skin, making it easy to peel off. Remove skin, seeds, and stems, then slice into thin strips.
3. Heat oil in a large skillet over medium-high heat. Add sliced onions and cook until softened and lightly caramelized, about 8-10 minutes, stirring occasionally to prevent burning while developing sweet flavors.
4. Add poblano strips to the skillet with onions and cook for 5 minutes. Pour in chicken broth and simmer until liquid reduces by half, concentrating the flavors beautifully.
5. Reduce heat to low and stir in crema and cheese until melted and creamy. Season with salt and pepper, then simmer for 2-3 minutes until sauce coats the peppers perfectly.
03. Flavorful Poblano Rice
Simple poblano rice that transforms basic ingredients into something extraordinary. This pantry-friendly side dish pairs beautifully with grilled meats or Mexican entrees.
Ingredients: 2 cups long-grain white rice, 2 large poblano peppers (diced), 3 cups chicken broth, 1 medium onion (diced), 2 tablespoons vegetable oil, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon cumin.
How To Make Flavorful Poblano Rice
1. Heat oil in a large saucepan over medium heat. Add diced onion and poblano peppers, cooking until onion becomes translucent and peppers soften, about 6-8 minutes. The vegetables should release their aromatic oils during this step.
2. Add rice to the pan and stir constantly for 3-4 minutes until grains are lightly toasted and coated with oil. This toasting step prevents the rice from becoming mushy and adds a nutty depth to the final dish.
3. Pour in chicken broth and add onion powder, salt, and cumin. Bring mixture to a rolling boil, then immediately reduce heat to low and cover tightly with lid.
4. Simmer covered for 18-20 minutes without lifting the lid, allowing steam to cook the rice perfectly. Remove from heat and let stand for 10 minutes before fluffing with a fork to achieve light, separate grains.
04. Instant Pot Poblano Brisket Barbacoa
Tender, shredded beef brisket infused with poblano peppers and bold spices. This pressure cooker version delivers authentic barbacoa flavors perfect for tacos, bowls, or nachos.
Ingredients: 3 pounds beef brisket (trimmed), 4 poblano peppers (seeded and chopped), 2 large onions (sliced), ½ cup orange juice, ¼ cup adobo sauce, 2 tablespoons apple cider vinegar, 1 tablespoon cumin, 2 teaspoons chili powder, 1 teaspoon oregano, 2 teaspoons salt.
How To Make Instant Pot Poblano Brisket Barbacoa
1. Season brisket generously with salt, cumin, chili powder, and oregano, rubbing spices into meat on all sides. Let seasoned brisket rest at room temperature for 30 minutes to allow flavors to penetrate the meat fibers.
2. Add chopped poblanos, sliced onions, orange juice, adobo sauce, and vinegar to Instant Pot. Place seasoned brisket on top of vegetable mixture, ensuring liquid doesn’t completely cover the meat for proper pressure cooking.
3. Secure Instant Pot lid and set valve to sealing position. Cook on high pressure for 90 minutes, then allow natural pressure release for 20 minutes before manually releasing remaining pressure.
4. Remove brisket and shred using two forks while still warm. Strain cooking liquid and return 1 cup to pot with shredded meat.
5. Use sauté function to cook shredded brisket in reserved liquid for 5-8 minutes until edges crisp slightly. This final step concentrates flavors and creates the perfect barbacoa texture.
05. Classic Chiles en Nogada
Elegant stuffed poblanos topped with creamy walnut sauce and pomegranate seeds. This traditional Mexican dish showcases the colors of the Mexican flag in one beautiful presentation.
Ingredients: 6 large poblano peppers, 1 pound ground pork, 1 cup walnuts (shelled), ½ cup Mexican crema, 4 ounces cream cheese, 1 large onion (diced), 2 apples (diced), ½ cup raisins, 1 cup pomegranate seeds, 2 tablespoons fresh parsley, 1 teaspoon cinnamon, salt and pepper to taste.
How To Make Classic Chiles en Nogada
1. Roast poblanos over open flame until charred, then steam in plastic bag for 15 minutes. Carefully peel skin and make small slit to remove seeds while keeping peppers intact for stuffing.
2. Cook ground pork in large skillet over medium-high heat until browned, about 8-10 minutes. Add diced onion, apples, raisins, and cinnamon, cooking until onion softens and mixture becomes fragrant, about 6 minutes more.
3. Create walnut sauce by blending walnuts, crema, and cream cheese until completely smooth and creamy. This sauce should be thick enough to coat the peppers but still pourable for the best presentation.
4. Carefully stuff each roasted poblano with pork mixture, being gentle to avoid tearing the pepper walls. Arrange stuffed peppers on serving platter in single layer.
5. Generously drizzle walnut sauce over each stuffed pepper, then garnish with bright pomegranate seeds and fresh chopped parsley. Serve immediately while peppers are still warm for the best flavor contrast.
06. Poblano Cheese Tamales
Homemade tamales filled with roasted poblanos and melted cheese. These authentic crowd-pleasers require some time but deliver incredible comfort food satisfaction that’s worth every minute.
Ingredients: 2 cups masa harina, ¾ cup lard or vegetable shortening, 3 poblano peppers, 2 cups Monterey Jack cheese (shredded), 1 cup warm chicken broth, 20 corn husks (soaked), 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon cumin.
How To Make Poblano Cheese Tamales
1. Soak corn husks in warm water for 2 hours until pliable. Meanwhile, roast poblanos until charred, steam in bag, then peel and slice into strips, removing all seeds for a milder filling.
2. Beat lard with electric mixer until fluffy and light, about 5 minutes. This step is crucial for tender tamales, so don’t rush it. The lard should nearly double in volume when properly whipped.
3. Gradually add masa harina, baking powder, salt, and cumin to whipped lard, alternating with warm broth until smooth dough forms. The dough should be spreadable but not sticky when properly mixed.
4. Spread 2 tablespoons masa mixture on smooth side of each corn husk. Add poblano strips and cheese to center, then fold husk around filling, encasing it completely but leaving room for expansion.
5. Steam tamales standing upright in steamer basket for 60-75 minutes until masa pulls away from husk easily. Check water level every 20 minutes, adding more hot water as needed to maintain steam.
07. Baked Chile Relleno Casserole
Easy casserole version of classic chiles rellenos with seasoned ground beef. This low-carb dish delivers all the flavors you love without the frying hassle.
Ingredients: 8 large poblano peppers, 1 pound lean ground beef, 2 cups Monterey Jack cheese (shredded), 6 large eggs, 1 cup whole milk, ½ cup all-purpose flour, 1 medium onion (diced), 2 teaspoons chili powder, 1 teaspoon cumin, salt and pepper to taste.
How To Make Baked Chile Relleno Casserole
1. Roast poblanos until charred all over, then steam and peel carefully. Make small slit in each pepper to remove seeds while keeping peppers whole for the best presentation in your casserole dish.
2. Brown ground beef with diced onion over medium-high heat until meat is cooked through and onion is translucent, about 8-10 minutes. Season with chili powder, cumin, salt, and pepper, stirring to distribute spices evenly.
3. Arrange half the poblanos in greased 9×13 baking dish. Top with seasoned beef mixture, then remaining poblanos, and finally all the shredded cheese for perfect layering.
4. Whisk eggs, milk, and flour until completely smooth with no lumps remaining. This custard-like mixture will set around the peppers during baking, creating the perfect texture.
5. Pour egg mixture over casserole, ensuring it reaches all corners. Bake at 350°F for 45-50 minutes until center is set and top is golden brown. Let rest 10 minutes before serving for clean slices.
08. Grilled Poblano Queso Dip
Smoky grilled poblanos elevate classic queso dip to new heights. This creamy, mildly spicy dip becomes the star of any gathering or game day spread.
Ingredients: 3 poblano peppers, 8 ounces cream cheese (softened), 2 cups Monterey Jack cheese (shredded), 1 small onion (minced), ½ cup whole milk, ¼ teaspoon cayenne pepper, ½ teaspoon garlic powder, salt to taste.
How To Make Grilled Poblano Queso Dip
1. Grill poblano peppers over medium-high heat, turning frequently until charred and blistered on all sides, about 10-12 minutes total. The grill adds incredible smoky flavor that makes this dip absolutely irresistible.
2. Place grilled poblanos in plastic bag for 15 minutes to steam, then peel off charred skin and remove seeds. Dice peppers into small, uniform pieces for even distribution throughout the dip.
3. Combine softened cream cheese and milk in large saucepan over low heat, whisking constantly until smooth and creamy. Don’t rush this step or the mixture might curdle from too much heat.
4. Gradually add shredded Monterey Jack cheese, stirring constantly until completely melted and smooth. Add diced poblanos, minced onion, cayenne, and garlic powder, mixing until well combined.
5. Continue cooking over low heat for 5-8 minutes, stirring frequently, until flavors meld together beautifully. Taste and adjust seasoning with salt and additional cayenne if you prefer more heat in your dip.
09. Andouille Poblano Quesadillas
Bold Tex-Mex quesadillas featuring spicy andouille sausage and roasted poblanos. These crispy, cheesy triangles make perfect appetizers or quick weeknight dinners everyone will love.
Ingredients: 8 large flour tortillas, 1 pound andouille sausage (diced), 2 poblano peppers (roasted and diced), 3 cups Mexican cheese blend (shredded), 1 medium onion (diced), 2 tablespoons vegetable oil, sour cream and salsa for serving.
How To Make Andouille Poblano Quesadillas
1. Roast poblanos over open flame until charred, steam in bag, then peel and dice into small pieces. Cook diced andouille sausage in large skillet over medium heat until browned and crispy, about 6-8 minutes.
2. Add diced onion to sausage and cook until softened, about 4 minutes. Remove from heat and stir in diced poblanos, creating a flavorful filling that balances spicy sausage with mild peppers perfectly.
3. Divide sausage mixture evenly among 4 tortillas, then top with shredded cheese and remaining tortillas. Press gently to help filling adhere and prevent spillage during cooking.
4. Heat oil in large skillet or griddle over medium heat. Cook quesadillas one at a time for 3-4 minutes per side until golden brown and crispy, pressing gently with spatula for even browning.
5. Transfer cooked quesadillas to cutting board and let rest 2 minutes before cutting into wedges. This resting time allows cheese to set slightly, preventing messy spills when cutting and serving.
10. Fire-Roasted Poblano Salsa
Smoky salsa featuring fire-roasted poblanos and fresh vegetables. This versatile condiment works perfectly with tortilla chips or spooned over grilled fish and chicken for extra flavor.
Ingredients: 4 poblano peppers, 2 large tomatoes, 1 medium onion, 2 jalapeño peppers, 3 garlic cloves, ¼ cup fresh cilantro (chopped), 2 tablespoons lime juice, 1 teaspoon salt, ½ teaspoon cumin.
How To Make Fire-Roasted Poblano Salsa
1. Roast poblanos, tomatoes, onion, jalapeños, and garlic over open flame or grill until charred and softened, turning frequently. This fire-roasting creates incredible smoky depth that makes this salsa absolutely extraordinary.
2. Place roasted poblanos and jalapeños in plastic bag for 15 minutes to steam, then peel off charred skin and remove seeds. For milder salsa, remove all jalapeño seeds; for spicier version, leave some seeds in.
3. Roughly chop all roasted vegetables into chunky pieces, keeping some texture for the best salsa consistency. Don’t make pieces too small or the salsa will become mushy rather than chunky.
4. Combine chopped roasted vegetables with fresh cilantro, lime juice, salt, and cumin in large bowl. Mix gently to combine all flavors without mashing the vegetables too much.
5. Let salsa rest at room temperature for 30 minutes before serving to allow flavors to meld together. Store covered in refrigerator for up to one week, though it tastes best within first few days.
11. Creamy Poblano Corn Chowder
Rich, creamy chowder combining sweet corn with mild poblano heat. This comforting soup works beautifully as a starter or hearty main dish on chilly evenings.
Ingredients: 3 poblano peppers (diced), 4 cups corn kernels, 1 pound medium shrimp (peeled), 2 celery stalks (diced), 1 large onion (diced), 4 cups chicken broth, 2 cups heavy cream, 3 tablespoons butter, 2 tablespoons flour, 2 medium potatoes (diced), salt and pepper to taste.
How To Make Creamy Poblano Corn Chowder
1. Melt butter in large heavy-bottomed pot over medium heat. Add diced onion, celery, and poblanos, cooking until vegetables soften and become fragrant, about 8-10 minutes, stirring occasionally to prevent browning.
2. Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly to create a roux that will thicken your chowder perfectly. This step prevents lumpy texture and ensures smooth, creamy consistency.
3. Gradually whisk in chicken broth, ensuring no lumps form. Add diced potatoes and bring mixture to gentle boil, then reduce heat and simmer for 15 minutes until potatoes are tender when pierced with fork.
4. Stir in corn kernels and heavy cream, then add shrimp during last 5 minutes of cooking. Shrimp cook quickly and become tough if overcooked, so timing is important for perfect texture.
5. Season chowder with salt and pepper to taste, then simmer gently for 2-3 minutes more until shrimp are pink and cooked through. Serve immediately while hot, garnished with fresh herbs if desired.
Final Thoughts
These poblano pepper recipes showcase the versatility of this mild, flavorful chile. From creamy dips to hearty main dishes, poblanos add just the right amount of heat and smokiness.
Start with your favorite recipe and experiment with these delicious poblano creations to discover new family favorites for your weekly meal rotation.