Quick Ideas for Poblano Peppers

Choose a tasty recipe for your poblano peppers.

Poblano chile peppers are large, green peppers that can range from mild to hot in flavor, depending on the pepper. This pepper has a shiny skin, and chefs often roast it over an open flame so that the skin turns black. You then remove the skin, leaving the roasted poblano flesh. These peppers are quite versatile, and you can use them in a variety of quick and easy recipes. Does this Spark an idea?

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Creamy Poblano Pepper Strips
- Roast six fresh poblano peppers and remove their charred skins and their seeds. Add 3 tablespoons of vegetable oil to a large pot and place a thinly sliced white onion inside it. Cook the onion until it becomes translucent. Add the kernels of two ears of corn and cook for three more minutes. Cut the roasted peppers into 1/4-inch to 1/2-inch strips and add them to the onion and corn mixture. Saute the mixture for about five more minutes, and then add 1/4 cup of heavy cream and 1/4 cup of Mexican crema. Cook for about eight more minutes, or until the mixture bubbles. Add 1/2 cup of Monterey Jack cheese and salt and pepper to taste. Serve as a side dish.
Baked Fresh Chili Fries
- Use fresh poblano peppers instead of potatoes to create a new spin on fries. Take six jalapeno peppers and four large poblano peppers and remove the seeds. Cut all of the peppers into 1/2-inch strips. Place a cup of all-purpose flour into a pan. In a bowl, mix three beaten eggs with 1/4 cup of milk, 2 tablespoons of flour and 2 tablespoons of spicy mustard. Season a cup of bread crumbs with 1/2 cup of grated Parmesan cheese and a pinch of salt and pepper. Dip each pepper strip in the flour, the egg mixture and then the bread crumbs. Roast the chili fries at 400 degrees Fahrenheit for 18 minutes, turning them halfway through.
Stuffed Poblano Peppers
- Roast six poblano peppers and remove their charred skins. Create the poblano pepper stuffing by mixing together 1 1/2 cups of Monterey Jack cheese and a tablespoon of dried oregano. Cut a slit in the side of each roasted pepper and fill them each with 1/4 cup of the mixture. Seal them closed with toothpicks. Beat three egg whites and an egg yolk until they are fluffy. Dip each pepper into all-purpose flour, then the egg mixture and fry them in oil heated to 375 degrees Fahrenheit. Make the sauce for your poblano peppers by blending five chopped plum tomatoes, a garlic clove, 1/3 cup of chopped onion, a tablespoon of olive oil and a pinch of salt and pepper. Pour the mixture into a pan and let it simmer for about five minutes.
Roasted Poblano Salsa
- Roast six poblano peppers and remove their charred skins and their seeds. Chop the chiles into a 1/3-inch dice. Place the poblano peppers into a bowl with a pound of coarsely chopped tomatoes, 1/2 cup of finely chopped onion, 1/4 cup of chopped pitted green olives, 3 tablespoons of chopped cilantro, 2 tablespoons of extra virgin olive oil and 1 tablespoon of fresh lime juice. Mix all of the items together and season to taste with salt and pepper.