25 poblano recipes

Classic stuffed peppers with a Mexican twist. Chicken, cheese and mushrooms makes this a great change with a bit of spicy flare.

Poblano peppers stuffed with Mexican crock-pot chicken, sauteed onion, rice, and salsa topped with melted cheese.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Mexican style soup thickened with corn tortillas flavored with poblano pepper topped with cheese and crispy tortilla strips.

An easy tasty main. Chicken breasts baked in a creamy poblano sauce topped with melted Monterrey jack cheese.

Copycat Pappasito's creamy poblano soup with sauteed peppers, carrots, and onion in a butter-cream roux, finished with melted Monterey Jack cheese. Rich, spicy, and restaurant-quality.

Roasted poblano peppers stuffed with shrimp, rice, corn, queso fresco, and three cheeses, then breaded and baked golden. A Mexican-inspired stuffed pepper that's hearty, cheesy, and loaded with flavor.

Mexican-style meatloaf stuffed with roasted poblano peppers, hard-boiled eggs, and nuts. A layered ground beef loaf with milk-soaked bread and warm spices.

Fire-roasted poblano chilis line the pan as the crust, filled with a silky Monterey Jack and egg custard made with homemade crema fresca. A crustless Mexican pie that's golden, smoky, and rich.

Poblano lamb stew: cubed lamb shoulder simmered with crushed juniper berries and chicken broth, then finished with roasted poblano strips and a bright shower of lemon zest.

Rice poblano soup, a Mexican green chile soup of pureed roasted poblanos blended into chicken broth with rice, shredded chicken, and cream. Ladled over melting Monterey Jack at the bottom of the bowl.

Pork chops seared then simmered in a roasted poblano-cilantro sauce spiked with cumin and coriander. A fast, Southwest-style skillet dinner with mild smoky chile heat, on the table in about 20 minutes.

Corn stuffed poblano chiles filled with cheddar, pecans, red peppers, and egg. Roasted, peeled, and baked with a savory-sweet corn filling for an easy Mexican-inspired vegetarian dish.

Authentic Mexican quesadillas with three cheeses, roasted poblano strips, and chipotle salsa. Manchego, panela, and cotija melt together in buttery, griddle-crisped tortillas.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.