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I Cooked A Bunch of Poblano Pepper Recipes. Here’s What Actually Worked.

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I’m Kayla, and I have a thing for poblano peppers. They’re mild but not boring. They’re smoky, green, and a little sweet when roasted. Also cheap. I’ve cooked them every way I could think of this year. Some wins. Some messes. You know what? I learned a lot.
(Sneak peek: I laid it all out in this deep-dive of every poblano recipe I tried.)

Below are the real recipes I make at home, with what went right (and where I messed up). I made each one myself, in my tiny kitchen, with my old gas stove and a beat-up Lodge skillet. Need even more poblano inspiration? Check out this Allrecipes roundup that sparked a few of my experiments.

First, how I roast poblanos without losing my mind

This is the base for almost every recipe here.

  • Put peppers under the broiler on a sheet pan. High heat, top rack.
  • Turn with OXO tongs every 2 to 3 minutes. Let the skin blister and blacken.
  • When the skin is mostly black, toss the peppers in a bowl and cover with a plate. Let them steam 10 minutes.
  • Peel off the skin. Don’t rinse in water; it washes off flavor.
  • Pull out seeds and the top. Try not to tear the pepper, but don’t cry if you do. It still tastes great.

Tip: I burned my thumb once peeling too soon. Let them cool. Also, wear a glove if your skin gets spicy fast.

1) Weeknight Stuffed Poblanos (Turkey + Rice)

This is my family’s “we’re hungry now” green dinner. It tastes cozy and a little smoky.

Ingredients I use:

  • 4 large poblanos, roasted and peeled
  • 1 cup cooked rice (leftover rice is best)
  • 1 pound ground turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup canned tomato sauce
  • 1 teaspoon cumin, 1 teaspoon chili powder, salt
  • 1 cup shredded Monterey Jack or Oaxaca cheese

What I do:

  1. Heat the oven to 400°F.
  2. Brown turkey with onion and garlic. Add spices and salt. Stir in rice and tomato sauce.
  3. Stuff each pepper gently and lay them in a baking dish.
  4. Top with cheese. Bake 12 to 15 minutes, till the cheese melts and the edges bubble.

My take:

  • Flavor: Balanced. Not spicy. The pepper tastes like a campfire in a good way.
  • Texture: Soft pepper, cozy filling, stretchy cheese. Yes, please.
  • Pitfall: If the filling is wet, the pepper gets soggy. I cook the turkey mix down till it’s thick.
  • Kid test: My niece asked for “the green boats” again. Win.

2) Rajas con Crema Tacos (Striped Poblanos in Cream)

Soft, silky, and rich. I make this when I want comfort fast.

Ingredients I use:

  • 3 roasted poblanos, sliced into strips
  • 1 large onion, sliced thin
  • 1 tablespoon butter + 1 tablespoon oil
  • 1/2 cup Mexican crema (Daisy works; sour cream in a pinch)
  • Pinch of oregano, salt, black pepper
  • Warm corn tortillas
  • Optional: a handful of corn kernels

What I do:

  1. Sauté onion in butter and oil on medium till soft and a little sweet.
  2. Add poblano strips and cook 2 minutes.
  3. Stir in crema, oregano, salt, and pepper. Add corn if I have it.
  4. Cook 2 to 3 minutes more till creamy and warm. Don’t boil or it can split.
  5. Spoon into tortillas. A little queso fresco on top is dreamy.

My take:

  • Flavor: Gentle heat, sweet onion, light tang from the crema.
  • Best part: Leftovers with scrambled eggs the next morning are wild good.
  • Tip: Warm tortillas right on the burner for charred spots. Smells amazing.
  • Extra: Serve the tacos with a scoop of my 4-ingredient quick guacamole and life gets even better.

3) Roasted Poblano and Corn Soup (30-Minute Blender Soup)

This is my rainy-day bowl. It’s velvety but not heavy.

Ingredients I use:

  • 3 roasted poblanos, seeded
  • 1 tablespoon oil
  • 1 small onion, chopped
  • 1 clove garlic
  • 2 cups frozen or fresh corn
  • 3 cups chicken or veggie stock
  • 1 small potato, peeled and diced (for body)
  • Salt, lime juice
  • Cilantro to finish

What I do:

  1. Sauté onion, garlic, and potato in oil for 5 minutes.
  2. Add corn and stock. Simmer till the potato is tender, about 10 minutes.
  3. Blend with the poblanos in my old Vitamix till smooth and green.
  4. Pour back in the pot. Salt to taste. A squeeze of lime wakes it up.

My take:

  • Texture: Smooth, with tiny corn bits if I don’t blend fully. I like it a little rustic.
  • Flavor: Sweet corn and smoke. Simple.
  • Pitfall: Too much stock makes it thin. Start with less; add more if needed.
  • Serving: A swirl of crema and crushed tortilla chips on top. It feels fancy, but it’s not.
  • Upgrade: A spoonful of avocado crema on top makes it café-level.
  • Variation: Swap the corn for hominy—after testing five different hominy dishes, I can vouch it works (read the messy, happy review here).

4) Poblano Mac and Cheese (Baked, Cheesy, Green)

Don’t tell my mom, but this beats our usual mac. The pepper adds a nice twist without heat.

Ingredients I use:

  • 8 ounces elbow pasta
  • 2 roasted poblanos
  • 2 cups milk, warm
  • 2 tablespoons butter + 2 tablespoons flour
  • 2 cups shredded sharp cheddar + 1 cup Monterey Jack
  • 1/2 cup panko mixed with a little olive oil and salt
  • Salt, pinch of paprika

What I do:

  1. Cook pasta till barely tender. Drain.
  2. Blend poblanos with 1 cup of the warm milk.
  3. Make a roux: melt butter, whisk in flour 1 minute. Whisk in the rest of the milk, then the poblano milk.
  4. Stir in cheese off heat. Salt and a pinch of paprika.
  5. Mix in pasta. Pour into a greased dish. Top with panko.
  6. Bake at 375°F for 15 to 20 minutes till the top is golden.

My take:

  • Flavor: Cheesy first, green second. Not spicy at all.
  • Crowd note: Kids crushed it. Grown-ups asked for seconds.
  • Tip: Don’t skip the panko top. The crunch makes it.

5) Chiles en Nogada (Weekend Project, Worth It)

This one’s a big deal dish. I make it in late summer when I can get good fruit and fresh walnuts. It’s a flag on a plate—green pepper, white walnut sauce, red pomegranate.

Ingredients I use:

  • 6 roasted poblanos, kept whole
  • Picadillo filling: ground pork, diced apple, plantain, pear, onion, garlic, raisins, a bit of cinnamon, salt
  • Walnut sauce: soaked walnuts, milk or crema, a touch of sugar, pinch of salt
  • Pomegranate seeds and parsley

What I do:

  1. Cook the picadillo till the fruit is soft and the pork is browned but not dry.
  2. Blend the walnut sauce till smooth.
  3. Gently stuff each pepper. Lay on a platter.
  4. Spoon sauce over the top. Sprinkle with pomegranate and parsley.

My take:

  • Flavor: Sweet-salty-rich. The pepper’s smoke cuts through the cream.
  • Time: This is not fast. I make it on a Sunday with music on and the window open.
  • Mistake I made: I rushed the walnut soak once. The sauce tasted gritty. Soak them well.

A Couple More Quick Hits

Because life is busy and peppers don’t wait. A few of these quick riffs were sparked after scrolling through Taste of Home's poblano pepper ideas.

  • Poblano-Chorizo Frittata: Brown chorizo in a Lodge skillet. Add roasted poblano strips. Pour over 6 beaten eggs with a splash of milk. Cook till set, then broil 2 minutes. Breakfast-for-dinner hero.
  • Five-Minute Poblano Salsa: Char one poblano and two tomatillos right on the gas flame. Blend with a small garlic clove, salt, and a splash of lime. Spoon over grilled chicken or chips.

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