Hot take: Poblanos are the unsung heroes of the pepper family, and our most-clicked poblano recipes prove it. Smoky, earthy and a tad sweet, they bring depth and complexity to everything they touch—you just have to know how to use them.
1/25
Stuffed Poblano Peppers
From the Recipe Creator:
My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon
Nutrition Facts:
2 stuffed pepper halves: 312 calories, 13g fat (4g saturated fat), 63mg cholesterol, 1039mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.
If stuffed peppers and enchiladas had a lovechild, these cheesy, saucy, protein-packed stuffed poblano peppers would be it. Best of all, they’re made with prepared rice and enchilada sauce and ready in under 30 minutes, making them a weeknight hero that can double as a brilliant meal prep recipe for the week ahead.
2/25
Poblano Soup
From the Recipe Creator:
This is my all-time favorite soup—rich and creamy with just the right amount of spice to warm you up on a cold day! It's perfect garnished with sour cream, shredded cheddar and crispy tortilla strips. —Jennifer Stowell, Deep River, Iowa
Nutrition Facts:
1 cup: 246 calories, 13g fat (8g saturated fat), 72mg cholesterol, 836mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 15g protein.
For a tasty twist on the fan favorite roasted red pepper soup, consider this kicked-up poblano version. Brimming with subtle heat, it’s a perfect starter or entree when accompanied by a crusty baguette. Pro tip: Roasting the poblano peppers really helps release their smoky flavor. Once that’s sorted, it’s one-pot ease from there.
3/25
Chiles Rellenos
From the Recipe Creator:
These deliciously deep-fried, cheese-stuffed peppers are a classic in Mexican cuisine. Serve the dish with fresh cilantro and extra Cotija. —Julie Andrews, Rockford, Michigan
Nutrition Facts:
1 serving: 550 calories, 44g fat (19g saturated fat), 129mg cholesterol, 1540mg sodium, 15g carbohydrate (6g sugars, 4g fiber), 27g protein.
We won’t sugarcoat it—traditional chiles rellenos can be a bit intimidating if you’ve never made Mexico’s iconic dish. There’s some skinning, stuffing and frying involved, but trust us: The results are worth every step. Packed with rich flavor (and plenty of melty queso), this recipe nails it on every level.
4/25
Loaded Huevos Rancheros with Roasted Poblano Peppers
From the Recipe Creator:
This is a unique but tasty version of huevos rancheros. It's similar to a cowboy hash, as the potatoes take the place of the corn tortillas. —Joan Hallford, North Richland Hills, Texas
Nutrition Facts:
1 serving: 426 calories, 26g fat (10g saturated fat), 251mg cholesterol, 1114mg sodium, 20g carbohydrate (2g sugars, 3g fiber), 24g protein.
As a devoted huevos rancheros fan, I firmly believe the more loaded, the better. This brunch classic shines as it is piled high with flavor. If you’re looking for a lighter twist, replace the traditional corn tortillas with this hearty poblano pepper and potato hash—it’s a delicious low-carb alternative that doesn’t skimp on satisfaction. Finish with perfectly fried eggs, a generous spoonful of salsa and a cool dollop of sour cream.
5/25
Green Spaghetti
From the Recipe Creator:
A fun alternative to other pasta sauces, this southwestern-style mix of peppers, cilantro and sour cream brings an unexpected zing to your dinner table. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 374 calories, 15g fat (9g saturated fat), 43mg cholesterol, 321mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 10g protein.
No fresh tomatoes in sight? Over store-bought sauce? Meet espagueti verde—a creamy Mexican pasta dish you’ll want on repeat. Here, smoky poblanos take the place of tomatoes, and crumbled Cotija steps in for Parmesan. Once the peppers are roasted, cooled and peeled, they’re blended with cream cheese, sour cream, onion and garlic to create a silky, flavor-packed sauce that’s so good on spaghetti, or any noodles for that matter.
6/25
Arroz Verde con Pollo
From the Recipe Creator:
This Peruvian-style recipe is hands-off and surprisingly family-friendly—even my 16-month-old son loves it. Want it spicier? Use jalapenos instead of poblanos. —Libby Kast, Madison, Wisconsin
Nutrition Facts:
1 chicken thigh with 1 cup rice: 507 calories, 18g fat (5g saturated fat), 80mg cholesterol, 628mg sodium, 55g carbohydrate (7g sugars, 4g fiber), 30g protein.
When my family is feeling under the weather, tired of the usual dinner lineup or simply craving comfort, my answer is always the same: arroz con pollo. Simmered in fragrant broth and paired with golden, crispy chicken thighs, this dish earns an enthusiastic “yes” from everyone at the table. Want to turn up the heat? Replace the poblanos with jalapeños.
7/25
Beef Carnitas
From the Recipe Creator:
I came up with this beef carnitas recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a storage bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. —Ann Piscitelli, Nokomis, Florida
Nutrition Facts:
1 carnita (calculated without optional toppings): 415 calories, 18g fat (6g saturated fat), 70mg cholesterol, 830mg sodium, 35g carbohydrate (5g sugars, 1g fiber), 27g protein.
No one will guess these tender, fall-off-the-bone carnitas came from a simple set-it-and-forget-it slow-cooker recipe. A blend of pantry spices, mild poblano peppers and smoky chipotle peppers in adobo infuses the meat with deep, rich flavor. Shred it, pile it high alongside warm flour tortillas and lay out your favorite toppings—then let everyone build their own perfect plate.
8/25
Easy Tamale Pie with Peppers
From the Recipe Creator:
My family loves anything with southwestern flavor, so this recipe is a big hit. It's super quick and easy to prepare, and cleanup afterward is fast because everything cooks in one dish. —Joan Hallford, North Richland Hills, Texas
Nutrition Facts:
1 serving: 439 calories, 25g fat (9g saturated fat), 59mg cholesterol, 1152mg sodium, 34g carbohydrate (3g sugars, 5g fiber), 23g protein.
Never tried tamale pie? Don’t go another day without this glorious comfort dish in your life. Think of it as the ultimate, can’t-resist casserole. A quick tip: Wear disposable gloves when chopping poblanos—their oils can irritate skin. I top my pie with chili, cheese, chopped onion and fresh cilantro, but feel free to get creative with whatever toppings you have on hand.
9/25
Copycat Chipotle Queso
From the Recipe Creator:
Don't be intimidated by the list of ingredients in this recipe. Once everything is chopped and prepped, it comes together quickly. Plus, you can make the dip ahead of time and reheat it when ready to serve. —Taste of Home Test Kitchen
Nutrition Facts:
2 tablespoons: 85 calories, 6g fat (4g saturated fat), 21mg cholesterol, 136mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 4g protein.
IYKYK when it comes to the chokehold Chipotle’s queso has on our hearts (and stomachs). Creamy, cheesy and impossible to resist, it has a way of making anything you dip instantly better. Now, thanks to a few quick copycat hacks, you can whip up that same addictive flavor right in your own kitchen.
10/25
Chorizo Tacos
From the Recipe Creator:
If you're looking for a quick bite or snack, these chorizo tacos are the perfect thing. They cook really quickly, everyone loves them and you can customize them to your personal tastes. —James Schend, Pleasant Prairie, Wisconsin
Nutrition Facts:
1 taco: 176 calories, 11g fat (4g saturated fat), 25mg cholesterol, 447mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 8g protein.
Smoky chorizo and smoky poblano peppers make an irresistible duo in these tried-and-true tacos. Crisp radish slices add a pop of crunch and color, while sides like Mexican street corn or refried beans turn them into a full feast. Feeling ambitious? Try making homemade tortillas to really wow your Taco Tuesday crew.
11/25
Zucchini Pico de Gallo Salsa
From the Recipe Creator:
I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
Nutrition Facts:
1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 68mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: free food.
When summer squash season peaks in August, it’s time to turn those tender little courgettes into zucchini pico de gallo. Toss them with diced poblanos, tomatoes and onions for a fresh, healthy spin on salsa that’s begging to be scooped up with tortilla chips, pita triangles and crisp crudités.
12/25
Veggie Enchiladas
From the Recipe Creator:
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden: Yellow summer squash, eggplant and corn all taste great! —Elisabeth Larsen, Pleasant Grv, Utah
Nutrition Facts:
2 enchiladas: 346 calories, 17g fat (9g saturated fat), 40mg cholesterol, 780mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 18g protein.
One of my favorite meatless meals is cheesy enchiladas overflowing with roasted veggies. Use up any farmers market bounty you have on hand—or, in a pinch, frozen veggies work just as well. Queso fresco and Monterey Jack bring plenty of melty, cheesy goodness. And while premade sauce is a timesaver, feel free to whip up your own enchilada sauce for a homemade touch.
13/25
Grilled Potato and Corn Salad
From the Recipe Creator:
Corn salad and potato salad are two summer classics. I smashed them together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra-special. —Donna Gribbins, Shelbyville, Kentucky
Nutrition Facts:
3/4 cup: 260 calories, 14g fat (5g saturated fat), 25mg cholesterol, 347mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 7g protein.
Think of this as the ultimate summer salad—sweet charred corn kernels, flame-kissed grilled potatoes and smoky poblano peppers all in perfect harmony. Cotija crumbles add a salty, cheesy note, while a squeeze of fresh lime is the bright finisher that ties it all together.
14/25
Chili
From the Recipe Creator:
My dad and father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, I was inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market. I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. It's now been dubbed the best chili recipe. —Sarah Farmer, Taste of Home Culinary Director
Nutrition Facts:
1-3/4 cups: 473 calories, 20g fat (6g saturated fat), 103mg cholesterol, 1554mg sodium, 29g carbohydrate (8g sugars, 7g fiber), 41g protein.
Poblano peppers are my secret weapon for taking even basic—yes, even canned—chili to the next level. They bring deep, robust flavor and a satisfying texture without tipping into overly spicy territory. This version is a classic beef chili with poblanos and kidney beans, but those mild peppers are a game changer in just about any chili variation.
15/25
Chile Relleno Casserole
From the Recipe Creator:
The authentic chile relleno recipe translates as stuffed pepper. Instead of stuffing, battering and frying every pepper, I have taken an easier route by layering the roasted poblano peppers, meat, fluffy egg batter and melted cheese into a single casserole dish. It's so comforting and inviting. —Joann White, Monte Vista, Colorado
Nutrition Facts:
1 serving: 312 calories, 22g fat (12g saturated fat), 153mg cholesterol, 499mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 20g protein.
Unlike traditional chile rellenos—where poblanos are stuffed, beer-battered and fried—this version takes a casserole-style approach, layering the peppers beneath a creamy, fluffy egg topping. For the best results every time, use a lean 80/20 meat blend for rich flavor without excess grease, add a finely chopped small onion for aromatic depth and finish with a pinch of crushed red pepper flakes for heat.
16/25
Grilled Pork and Poblano Peppers
From the Recipe Creator:
My husband and I entertain a lot in summer, and this has quickly become the most requested dish. I usually serve it with Mexican rice and a tossed salad. —Donna Gay Harris, Springdale, Arkansas
Nutrition Facts:
3 ounces cooked pork with 1/2 pepper: 304 calories, 14g fat (7g saturated fat), 110mg cholesterol, 389mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 38g protein.
For a Latin-inspired twist on the classic sausage-and-peppers combo, fire up the grill for juicy pork tenderloins and smoky poblano peppers. The pork develops a savory, caramelized crust over the flames, while the poblanos soften and char, bringing a deep, earthy sweetness to the plate.
17/25
Slow-Cooked Chicken Enchilada Soup
From the Recipe Creator:
This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
Nutrition Facts:
1-1/2 cups (calculated without optional toppings): 125 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1102mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 14g protein.
I never let a bite of chicken enchiladas go to waste. Leftovers get a second life—scrambled with eggs for a chilaquiles-inspired breakfast or transformed into the ultimate soup with the filling as a base and crisp tortilla strips on top. This version leans into southwestern flavors with poblano peppers, cumin and enchilada sauce, plus lean protein from shredded chicken.
18/25
Roasted Vegetable and Chevre Quiche
From the Recipe Creator:
Roasting the veggies in this rich yet bright quiche intensifies their flavors. The addition of fresh goat cheese lends a wonderful creamy tanginess. —Laura Davis, Chincoteague, Virginia
Nutrition Facts:
1 piece: 219 calories, 14g fat (7g saturated fat), 83mg cholesterol, 471mg sodium, 19g carbohydrate (2g sugars, 0 fiber), 3g protein.
Quiche will forever be the champion of fridge cleanouts. Veggies veering toward extinction? Into the quiche they go. Cheese about to cross into too funky territory? Quiche welcomes it with open arms. When in doubt for a quick meal, quiche delivers every time. But this particular combo—smoky poblanos, tender eggplant and creamy goat chèvre—might just raise your quiche standards forever.
19/25
Chorizo Soup
From the Recipe Creator:
This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague, Virginia
Nutrition Facts:
1-1/3 cups: 269 calories, 13g fat (5g saturated fat), 33mg cholesterol, 1063mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 13g protein.
Even poblano naysayers won’t be able to resist a ladle of this smoky chorizo soup studded with bold chorizo, sweet and spicy peppers, tender potatoes and sweet corn. As a bonus, this soup tastes even better the next day and makes a big batch that freezes beautifully.
20/25
Chili-Stuffed Poblano Peppers
From the Recipe Creator:
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this new favorite recipe for stuffed poblano peppers. —Lorrie Grabczynski, Commerce Township, Michigan
Nutrition Facts:
2 stuffed pepper halves: 496 calories, 30g fat (11g saturated fat), 134mg cholesterol, 913mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 40g protein.
Although bell peppers are the usual choice for stuffing, this chili-stuffed poblano recipe shows that trying something different can be rewarding. This flavorful, non-spicy dish uses ground turkey instead of beef or chorizo for a lighter twist and a shredded Mexican cheese blend for the perfect melty topper.
21/25
Pork and Hominy Stew
From the Recipe Creator:
This aromatic pork stew, also known as pozole, is a southwestern delicacy. I make it in the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. —Joan Hallford, North Richland Hills, Texas
Nutrition Facts:
1-1/3 cups: 257 calories, 10g fat (4g saturated fat), 65mg cholesterol, 1005mg sodium, 16g carbohydrate (3g sugars, 4g fiber), 22g protein.
Pozole signals the start of autumn—and football season—in our home. This traditional Mexican soup is similar to chili but features pork, hominy and a rich broth that can simmer for hours undisturbed. Instead of dried chiles, this recipe uses poblanos and jalapeños to add a mild, balanced heat for subtle perfection.
22/25
Queso Fundido
From the Recipe Creator:
Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack. —Julie Merriman, Seattle, Washington
Nutrition Facts:
1/4 cup: 161 calories, 12g fat (6g saturated fat), 38mg cholesterol, 365mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 9g protein.
Any dish with “fun” in the name is a winner in my recipe book. Melty queso fundido is the ultimate dip for tortilla roll-ups and chips, and its success comes down to two things: ingredients and technique. Chorizo is a must, along with poblanos and red onions. The surprise stars are Monterey Jack and cubed pepper Jack cheeses, which create the perfect cheesy blend to pull it all together.
23/25
Portobello Ropa Vieja
From the Recipe Creator:
I created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic meat. Serve the dish with rice to round out the meal. —Arlene Erlbach, Morton Grove, Illinois
Nutrition Facts:
2/3 cup: 253 calories, 15g fat (0 saturated fat), 0 cholesterol, 1449mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 10g protein.
Slow-simmered portobello mushrooms with onions and peppers—sweet red plus smoky, mildly spicy poblanos—create a rich, velvety sauce that’s irresistible over rice, beans and plantains. For a fully vegetarian version, whip up your own sofrito instead of using store-bought.
24/25
Black Bean, Chorizo & Sweet Potato Chili
From the Recipe Creator:
Chili is one of my all-time favorite dishes. This recipe takes it to the next level by changing up the flavors and adding a surprise—sweet potatoes! —Julie Merriman, Seattle, Washington
Nutrition Facts:
1 cup: 263 calories, 9g fat (3g saturated fat), 25mg cholesterol, 823mg sodium, 33g carbohydrate (11g sugars, 6g fiber), 12g protein.
Just when I thought I’d tried every chili combination, this black bean and chorizo version takes center stage. Sweet potatoes and poblano peppers add the perfect balance of sweetness and mild heat, while a quick sear on the chorizo and veggies builds deep flavor. From there, the slow cooker works its magic.
25/25
Frijoles y Chorizo
From the Recipe Creator:
Chorizo (pork sausage) and frijoles (beans) make a tasty and authentic side dish. The flavorful meat combined with the zippy mixture of beans, peppers and seasonings are unforgettable. —Taste of Home Test Kitchen
Nutrition Facts:
1/2 cup: 173 calories, 6g fat (2g saturated fat), 14mg cholesterol, 472mg sodium, 20g carbohydrate (2g sugars, 5g fiber), 9g protein.
This hearty Mexican classic pairs smoky roasted poblanos and fiery serranos with tender pinto beans simmered to perfection. Crisped chorizo and sautéed onions deepen the flavor, while fresh cilantro brightens each bite. This recipe is perfect for a cozy, crowd-pleasing meal.
Poblano Pepper Recipes FAQ
How do you prepare fresh poblano peppers?
The best way to prepare fresh poblano peppers is to roast them to enhance their flavor. Over an open flame, they’ll char in just a few minutes—pull them off once the skins are blistered and blackened. In the oven, bake at 425°F for 20 to 25 minutes, or broil for 5 to 10 minutes for a result closer to grilling. To make peeling easy, place the hot peppers in a sealed bag or covered bowl to steam for about 10 minutes. Then, the skins will slip right off, leaving tender flesh ready for countless dishes.
Are poblanos spicier than jalapenos?
Poblanos are milder than most types of peppers (including jalapenos). They register 1,000 to 2,000 SHU on the spice scale known as the Scoville Heat Unit (SHU). Jalapenos, by comparison, range from 2,500 to 8,000 SHU, making them a solid medium-heat pepper.
Can poblano peppers be frozen for later use?
You can freeze poblano peppers after roasting and peeling them. I like to dice them and store them in freezer-safe containers or freezer bags for easy use in soups, stews and casseroles. Alternatively, you can freeze the peeled peppers whole so they’re ready to stuff for any recipe that calls for it. For the best flavor and texture, use frozen peppers within six months.
