Get ready to turn up the heat in your kitchen with these 16 spicy poblano pepper recipes that promise to delight your taste buds! Whether you’re craving something quick for dinner, looking for seasonal favorites, or in the mood for comfort food with a kick, we’ve got you covered. Dive into our roundup and discover new ways to bring the bold flavor of poblanos to your table.
Stuffed Poblano Peppers with Cheese and Corn
Yearning for a dish that marries the smoky depth of poblano peppers with the creamy richness of cheese and the sweet pop of corn? These stuffed poblano peppers are a celebration of textures and flavors, perfect for a cozy dinner or a vibrant addition to your next gathering.
Ingredients
- 4 large poblano peppers
- A couple of cups of shredded Monterey Jack cheese
- 1 cup of corn kernels (fresh or frozen)
- A splash of olive oil
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- A pinch of salt
- A sprinkle of ground cumin
- 1/2 cup of chicken or vegetable broth
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Cut a slit down the side of each poblano pepper, carefully remove the seeds and membranes, and set aside.
- Heat a splash of olive oil in a skillet over medium heat, add the diced onion and minced garlic, and sauté until soft, about 5 minutes.
- Add the corn kernels, a pinch of salt, and a sprinkle of ground cumin to the skillet, cooking for another 2 minutes to blend the flavors.
- Remove the skillet from heat and stir in half of the shredded Monterey Jack cheese until melted and combined.
- Stuff each poblano pepper with the corn and cheese mixture, then place them on the prepared baking sheet.
- Pour the chicken or vegetable broth around the peppers on the baking sheet to keep them moist during baking.
- Sprinkle the remaining cheese over the top of each stuffed pepper.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
- Let the peppers cool for a few minutes before serving to allow the filling to set.
Here, the poblano peppers offer a gentle heat that’s beautifully balanced by the creamy cheese and sweet corn, creating a dish that’s as pleasing to the palate as it is to the eye. Serve them atop a bed of cilantro-lime rice for a complete meal that’s sure to impress.
Poblano Pepper and Chicken Enchiladas
Yieldingly tender and bursting with flavor, these Poblano Pepper and Chicken Enchiladas are a testament to the beauty of combining simple ingredients with bold spices. Perfect for a cozy dinner, they promise a delightful interplay of smoky, spicy, and creamy notes that will leave your guests asking for seconds.
Ingredients
- 2 cups of shredded cooked chicken
- 3 poblano peppers, roasted and sliced
- a couple of cups of shredded Monterey Jack cheese
- a splash of vegetable oil
- 1 cup of sour cream
- 2 cups of enchilada sauce
- a dozen of corn tortillas
- a pinch of salt
- a dash of ground cumin
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish with a splash of vegetable oil.
- In a bowl, mix the shredded chicken with the roasted poblano peppers, a cup of Monterey Jack cheese, a dash of ground cumin, and a pinch of salt.
- Warm the corn tortillas for about 30 seconds in the microwave to make them pliable, then fill each with a generous spoonful of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, then dollop the sour cream on top and sprinkle with the remaining cheese.
- Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let the enchiladas sit for 5 minutes before serving to allow the flavors to meld beautifully.
- For an extra touch, broil for the last 2 minutes to achieve a perfectly crispy cheese topping. Tip: Always keep an eye on the broiler to prevent burning.
Just out of the oven, these enchiladas boast a harmonious blend of textures, from the soft tortillas to the creamy, cheesy topping. Serve them with a side of crisp salad or a refreshing avocado salsa to elevate the meal into a feast for the senses.
Creamy Poblano Pepper Soup
Radiating warmth and comfort, this Creamy Poblano Pepper Soup is a velvety blend of roasted poblano peppers and rich cream, offering a subtle heat that’s perfectly balanced with a touch of sweetness. It’s an elegant dish that promises to delight the senses with its vibrant color and deep, smoky flavors.
Ingredients
- 4 large poblano peppers
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 1 cup of heavy cream
- A pinch of salt
- A couple of twists of black pepper
- A splash of lime juice
Instructions
- Preheat your oven to 400°F. Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning once halfway, until the skins are blistered and charred.
- Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling them a breeze.
- Peel the peppers, remove the seeds and stems, then chop them into small pieces.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Add the chopped poblanos to the pot, stirring to combine with the onions and garlic.
- Pour in the chicken broth, bring to a boil, then reduce the heat and simmer for 15 minutes to meld the flavors.
- Using an immersion blender, puree the soup until smooth. For a silkier texture, strain the soup through a fine-mesh sieve.
- Stir in the heavy cream, salt, and black pepper, heating the soup gently until it’s warmed through. Finish with a splash of lime juice for brightness.
Finished with a velvety smoothness, this soup boasts a harmonious blend of smoky, creamy, and slightly tangy notes. Serve it garnished with crumbled queso fresco and a drizzle of crema for an extra layer of flavor and texture.
Poblano Pepper Quesadillas
Captivating in its simplicity yet profound in flavor, the Poblano Pepper Quesadilla marries the smoky depth of roasted poblano peppers with the creamy melt of cheese, all nestled within a crispy tortilla embrace. This dish is a testament to the beauty of combining a few quality ingredients to create something truly memorable.
Ingredients
- 2 large poblano peppers
- 4 flour tortillas (8-inch)
- 2 cups shredded Monterey Jack cheese
- A splash of olive oil
- A couple of tablespoons of butter
- Salt, just a pinch
Instructions
- Preheat your broiler to high and place the poblano peppers on a baking sheet. Broil for about 5 minutes per side, until the skins are blackened and blistered. Tip: Keep an eye on them to prevent burning.
- Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling easier.
- Peel the skins off the peppers, remove the seeds and stems, then slice them into thin strips. Tip: Wear gloves if you’re sensitive to spicy foods.
- Heat a splash of olive oil in a large skillet over medium heat. Add the poblano strips and a pinch of salt, sautéing for about 2 minutes until they’re slightly softened.
- Lay out the tortillas and evenly distribute the cheese and poblano strips on one half of each. Fold the tortillas over to cover the filling.
- Melt a couple of tablespoons of butter in the skillet over medium heat. Cook each quesadilla for about 2-3 minutes per side, until golden brown and the cheese is melted. Tip: Press down gently with a spatula to ensure even cooking.
Unbelievably satisfying, these quesadillas boast a perfect contrast between the crispy exterior and the soft, flavorful filling. Serve them with a dollop of sour cream or a vibrant salsa verde to elevate the dish further.
Grilled Poblano Pepper and Steak Tacos
Unveiling a dish that marries the smoky depth of grilled poblano peppers with the rich, savory notes of perfectly cooked steak, these tacos are a celebration of bold flavors and textures. Ideal for a summer evening or a festive gathering, they promise to elevate your taco night to gourmet heights.
Ingredients
- a couple of poblano peppers
- 1 lb of skirt steak
- a splash of olive oil
- 2 cloves of garlic, minced
- a pinch of salt
- a dash of black pepper
- 1/2 cup of sour cream
- a handful of fresh cilantro, chopped
- 1 lime, cut into wedges
- 8 small corn tortillas
Instructions
- Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
- Rub the skirt steak with olive oil, then season both sides with minced garlic, salt, and black pepper.
- Place the poblano peppers on the grill, turning occasionally until charred on all sides, about 10 minutes. Tip: Let them steam in a covered bowl for easier peeling.
- Grill the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. Rest for 5 minutes before slicing against the grain.
- Peel the charred skin off the poblanos, remove the seeds, and slice into strips.
- Warm the tortillas on the grill for about 30 seconds per side, keeping them wrapped in a towel to stay warm.
- Assemble the tacos by layering steak slices and poblano strips on tortillas, topping with sour cream, cilantro, and a squeeze of lime.
Vibrant and satisfying, these tacos boast a delightful contrast between the tender steak and the smoky, slightly spicy poblanos. Serve them with an extra lime wedge on the side for a bright, citrusy finish that cuts through the richness.
Poblano Pepper and Black Bean Salad
Harvesting the vibrant flavors of late summer, this Poblano Pepper and Black Bean Salad is a celebration of texture and taste, perfect for those warm evenings when only something fresh and satisfying will do.
Ingredients
- 2 large poblano peppers, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- a splash of lime juice (about 2 tbsp)
- a couple of tablespoons of olive oil
- 1 tsp ground cumin
- salt to taste
- a handful of fresh cilantro, chopped
Instructions
- Start by charring the diced poblano peppers in a dry skillet over medium-high heat for about 5 minutes, until they start to blister and soften. This brings out their smoky flavor.
- In a large bowl, combine the charred poblanos, black beans, cherry tomatoes, and red onion.
- Whisk together the lime juice, olive oil, ground cumin, and a pinch of salt in a small bowl until well blended. Tip: For an extra kick, add a pinch of chili powder to the dressing.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
- Just before serving, sprinkle the chopped cilantro over the top for a fresh, herby finish. Tip: If you’re not a fan of cilantro, flat-leaf parsley makes a great substitute.
Vibrant and hearty, this salad boasts a delightful contrast between the smoky poblanos and the creamy black beans, with the lime dressing adding a zesty brightness. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone dish with some crusty bread for scooping up every last bite.
Roasted Poblano Pepper and Potato Hash
Yearning for a dish that combines the smoky depth of roasted peppers with the comforting heartiness of potatoes? This Roasted Poblano Pepper and Potato Hash is a vibrant, flavorful journey that’s as satisfying to make as it is to eat.
Ingredients
- 2 large poblano peppers
- 3 medium Yukon Gold potatoes, diced into 1/2-inch pieces
- a couple of tablespoons of olive oil
- 1 small yellow onion, finely chopped
- 2 cloves of garlic, minced
- a splash of apple cider vinegar
- 1/2 teaspoon of smoked paprika
- salt and freshly ground black pepper, to your liking
- a handful of fresh cilantro, chopped
- 4 large eggs (optional, for serving)
Instructions
- Preheat your oven to 425°F. Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning once halfway, until the skins are blistered and charred.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling easier.
- While the peppers steam, heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden and tender, about 15 minutes.
- Peel the peppers, remove the seeds, and dice them. Add the diced peppers, chopped onion, and minced garlic to the skillet with the potatoes. Cook for another 5 minutes until the onions are translucent.
- Stir in a splash of apple cider vinegar and the smoked paprika. Season with salt and freshly ground black pepper to your liking. Cook for another 2 minutes to let the flavors meld.
- Garnish with chopped fresh cilantro. For a hearty breakfast, top with fried or poached eggs.
Every bite of this hash offers a delightful contrast between the creamy potatoes and the smoky, slightly spicy poblanos. Serve it alongside a crisp green salad or wrap it in warm tortillas for a quick, satisfying meal.
Poblano Pepper and Mushroom Fajitas
Hearty and vibrant, these Poblano Pepper and Mushroom Fajitas bring a smoky depth and earthy richness to your table, perfect for a cozy dinner or a lively gathering. The combination of charred poblano peppers and succulent mushrooms, wrapped in warm tortillas, promises a delightful texture and a burst of flavors.
Ingredients
- 2 large poblano peppers, sliced into strips
- 2 cups of sliced mushrooms (cremini or button)
- 1 medium onion, thinly sliced
- 2 tbsp of olive oil
- 1 tsp of ground cumin
- 1 tsp of smoked paprika
- a splash of lime juice
- a couple of flour tortillas
- a handful of fresh cilantro, chopped
Instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Once the oil is shimmering, add the sliced poblano peppers and onions, sautéing for about 5 minutes until they start to soften.
- Tip: Don’t overcrowd the skillet to ensure everything gets nicely charred.
- Add the mushrooms to the skillet, along with the cumin and smoked paprika, stirring to coat everything evenly.
- Continue cooking for another 7-10 minutes, until the mushrooms are tender and the peppers have a slight char.
- Tip: A splash of lime juice added at this stage brightens up the flavors beautifully.
- Warm the flour tortillas in a dry skillet for about 30 seconds on each side, or until they’re pliable and slightly toasted.
- Tip: Keep the tortillas wrapped in a clean kitchen towel to stay warm until serving.
- Divide the poblano and mushroom mixture among the tortillas, sprinkle with fresh cilantro, and serve immediately.
Unwrap the joy of these fajitas with their smoky, earthy flavors and a satisfying crunch from the fresh veggies. For an extra touch, serve with a side of creamy avocado slices or a dollop of sour cream to complement the spices.
Poblano Pepper Cornbread
Whisking together the rustic charm of cornbread with the smoky allure of poblano peppers, this dish is a delightful twist on a classic. Perfect for those who cherish a bit of heat with their sweet, it’s a versatile side that promises to elevate any meal.
Ingredients
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1/4 cup of sugar
- 1 tbsp of baking powder
- 1/2 tsp of salt
- 1 cup of milk
- 1/3 cup of melted butter
- 1 large egg
- 2 poblano peppers, finely chopped
- a splash of honey for drizzling
Instructions
- Preheat your oven to 375°F and grease an 8-inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, melted butter, and egg until well combined.
- Fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the bread tender.
- Gently stir in the chopped poblano peppers for that signature smoky flavor.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before transferring to a wire rack.
- Drizzle with a splash of honey right before serving to balance the heat with a touch of sweetness.
Amazingly moist with a perfect crumb, this poblano pepper cornbread strikes a beautiful balance between sweet and spicy. Serve it warm with a pat of butter or alongside a bowl of chili for a comforting meal that’s sure to impress.
Poblano Pepper and Shrimp Stir Fry
Captivating the senses with its vibrant colors and bold flavors, this Poblano Pepper and Shrimp Stir Fry is a delightful dance of spicy and sweet, perfect for a quick yet sophisticated weeknight dinner. The succulent shrimp and charred poblano peppers come together in a harmonious blend that’s both comforting and exotic.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 poblano peppers, sliced into thin strips
- 2 tbsp olive oil
- 3 cloves garlic, minced
- A splash of lime juice
- A couple of dashes of smoked paprika
- Salt, just enough to season
- 1/2 cup chicken broth
- A handful of cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the shrimp to the skillet, seasoning with salt and smoked paprika. Cook until they turn pink and opaque, about 2 minutes per side. Tip: Don’t overcrowd the shrimp to ensure they sear properly.
- Remove the shrimp from the skillet and set aside on a plate.
- In the same skillet, add the poblano peppers and garlic. Sauté until the peppers are slightly charred and softened, about 5 minutes. Tip: Let the peppers sit undisturbed for a minute to get a nice char.
- Pour in the chicken broth and lime juice, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
- Return the shrimp to the skillet, tossing everything together to coat in the sauce. Cook for an additional minute to heat through. Tip: A final squeeze of lime juice right before serving brightens all the flavors.
- Garnish with chopped cilantro and serve immediately.
Kick back and enjoy the contrasting textures of tender shrimp against the crisp-tender poblano peppers, with a sauce that’s just the right amount of tangy and smoky. Serve it over a bed of fluffy rice or alongside warm tortillas for a meal that’s as versatile as it is delicious.
Poblano Pepper and Avocado Salsa
Kickstart your culinary adventure with this vibrant Poblano Pepper and Avocado Salsa, a harmonious blend of smoky, creamy, and zesty flavors that promises to elevate any dish it accompanies. Perfect for those who cherish a salsa with depth and a touch of sophistication, this recipe is a testament to the beauty of simple ingredients coming together in perfect harmony.
Ingredients
- 2 large poblano peppers
- 1 ripe avocado, diced
- a couple of tablespoons of fresh lime juice
- a splash of olive oil
- 1 small red onion, finely chopped
- a handful of cilantro, chopped
- salt, just a pinch
Instructions
- Preheat your broiler to high and place the poblano peppers on a baking sheet. Broil for about 5 minutes per side, until the skins are charred and blistered.
- Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling the skins off a breeze.
- Once cooled, peel the peppers, remove the seeds, and dice them finely.
- In a mixing bowl, combine the diced poblano peppers, avocado, red onion, and cilantro.
- Drizzle with lime juice and olive oil, then sprinkle with salt. Gently toss to combine, being careful not to mash the avocado.
- Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld together beautifully.
Final thoughts: This salsa boasts a creamy texture with a smoky kick from the poblano peppers, balanced by the freshness of lime and cilantro. Serve it alongside grilled meats or as a bold topping for tacos to add a burst of flavor to your meal.
Poblano Pepper Stuffed with Quinoa and Vegetables
Amidst the bustling flavors of modern cuisine, the Poblano Pepper Stuffed with Quinoa and Vegetables stands as a testament to the beauty of combining simplicity with sophistication. This dish, with its vibrant colors and rich textures, offers a delightful journey through taste and health, perfect for those seeking a meal that’s as nourishing as it is elegant.
Ingredients
- 4 large poblano peppers
- A cup of quinoa, rinsed
- 2 cups of vegetable broth
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1 small onion, diced
- A handful of cherry tomatoes, halved
- A bunch of spinach, roughly chopped
- A sprinkle of salt and pepper
- A dash of cumin
- A handful of shredded cheese (your choice)
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
- In a medium saucepan, bring the vegetable broth to a boil, then add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the broth is absorbed.
- While the quinoa cooks, heat a splash of olive oil in a skillet over medium heat. Add the minced garlic and diced onion, sautéing until they’re soft and fragrant, about 3 minutes.
- Add the halved cherry tomatoes and chopped spinach to the skillet, cooking until the spinach wilts, about 2 minutes. Season with a sprinkle of salt, pepper, and a dash of cumin.
- Cut the tops off the poblano peppers and carefully remove the seeds and membranes. Stuff each pepper with the quinoa and vegetable mixture, then place them in the prepared baking dish.
- Sprinkle the stuffed peppers with a handful of shredded cheese, then bake in the preheated oven for 20-25 minutes, until the peppers are tender and the cheese is bubbly and golden.
- Let the peppers cool for a couple of minutes before serving to allow the flavors to meld together beautifully.
Delightfully, the Poblano Pepper Stuffed with Quinoa and Vegetables presents a harmonious blend of textures, from the creamy quinoa to the crisp-tender peppers, all enveloped in a melty cheese topping. Serve it atop a bed of greens for an extra pop of color or alongside a light soup for a comforting meal that doesn’t weigh you down.
Poblano Pepper and Cheese Stuffed Burgers
Mouthwatering and bold, these Poblano Pepper and Cheese Stuffed Burgers are a delightful twist on the classic American favorite, blending the smoky heat of poblano peppers with the creamy melt of cheese for a burger that’s anything but ordinary.
Ingredients
- 1 lb ground beef (80/20 blend for the best flavor)
- 2 poblano peppers, roasted and diced
- 1 cup shredded Monterey Jack cheese
- 1 tbsp olive oil
- a couple of dashes of salt
- a splash of Worcestershire sauce
- 4 burger buns, lightly toasted
Instructions
- Preheat your grill or skillet to medium-high heat, about 375°F, to ensure a perfect sear.
- In a bowl, mix the ground beef with a splash of Worcestershire sauce and a couple of dashes of salt until just combined; overmixing can make the burgers tough.
- Divide the meat into 8 equal portions. Flatten each into a thin patty, about 1/4 inch thick.
- On half of the patties, place a generous tablespoon of diced poblano peppers and a quarter cup of shredded Monterey Jack cheese.
- Top each loaded patty with a plain patty, sealing the edges tightly to prevent the cheese from leaking out during cooking.
- Brush each stuffed burger lightly with olive oil to promote browning and prevent sticking.
- Grill or cook in the skillet for about 4-5 minutes per side, or until the internal temperature reaches 160°F for medium doneness.
- Let the burgers rest for a couple of minutes after cooking; this allows the juices to redistribute, ensuring a moist burger.
- Serve on lightly toasted buns with your favorite toppings.
Velvety melted cheese and the subtle kick of poblano peppers make every bite of these burgers a memorable experience. Try serving them with a side of sweet potato fries for a contrast in flavors and textures that’s simply irresistible.
Poblano Pepper and Egg Breakfast Burritos
Unveiling a morning masterpiece, these Poblano Pepper and Egg Breakfast Burritos blend the smoky depth of roasted poblanos with the creamy comfort of scrambled eggs, all wrapped in a warm tortilla for a start to the day that’s both hearty and refined.
Ingredients
- 4 large eggs
- 2 poblano peppers
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- a splash of olive oil
- a couple of flour tortillas
- salt and pepper, just a pinch
Instructions
- Preheat your broiler to high and place the poblano peppers on a baking sheet. Broil for about 5 minutes per side, until the skins are blackened and blistered.
- Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling a breeze.
- While the peppers steam, whisk together the eggs, milk, a pinch of salt, and pepper in a bowl until well combined.
- Heat a splash of olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and scramble gently until just set, about 3 minutes. Tip: Remove from heat when they’re still slightly runny; they’ll continue to cook.
- Peel the peppers, remove the seeds, and slice into thin strips.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable.
- Divide the scrambled eggs, poblano strips, and shredded cheddar cheese among the tortillas. Fold in the sides and roll up tightly.
- For an extra touch, return the burritos to the skillet seam-side down and cook for a minute on each side to crisp up the tortilla.
Each bite offers a delightful contrast between the soft, fluffy eggs and the smoky, slightly spicy poblanos, with the melted cheese bringing it all together. Serve with a side of fresh salsa or avocado slices for a burst of freshness.
Poblano Pepper and Lentil Curry
Delightfully aromatic and richly flavored, this Poblano Pepper and Lentil Curry is a testament to the beauty of combining simple ingredients with bold spices. Perfect for a cozy night in, it promises a comforting embrace with every spoonful.
Ingredients
- 1 cup of dried green lentils, rinsed
- 2 poblano peppers, diced
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tbsp of grated ginger
- 1 can (14 oz) of coconut milk
- 2 cups of vegetable broth
- 2 tbsp of curry powder
- 1 tsp of ground cumin
- A splash of olive oil
- A couple of cilantro sprigs for garnish
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the finely chopped onion, sautéing until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Toss in the diced poblano peppers, cooking until they start to soften, roughly 3 minutes.
- Sprinkle in the curry powder and ground cumin, stirring to coat the vegetables evenly.
- Pour in the rinsed lentils, followed by the vegetable broth and coconut milk, bringing the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
- Season with salt as needed, then let the curry sit for 5 minutes off the heat to thicken slightly.
- Garnish with fresh cilantro sprigs before serving.
Zesty and hearty, this curry boasts a creamy texture with a subtle kick from the poblano peppers. Serve it over a bed of fluffy basmati rice or with warm naan bread for a truly satisfying meal.
Poblano Pepper Chocolate Mousse
Unveiling a dessert that marries the subtle heat of poblano peppers with the rich depth of chocolate, this Poblano Pepper Chocolate Mousse is a sophisticated twist on a classic. Perfect for those who adore a hint of spice in their sweet treats, it’s a conversation starter that’s as delightful to eat as it is to present.
Ingredients
- 2 large poblano peppers
- 1 cup heavy cream
- 4 oz dark chocolate, chopped
- 3 tbsp sugar
- A pinch of salt
- 2 eggs, separated
- A splash of vanilla extract
Instructions
- Preheat your oven to 400°F. Roast the poblano peppers on a baking sheet for about 20 minutes, until their skins are blistered and charred. Let them cool, then peel, seed, and finely chop.
- In a small saucepan, heat a half cup of heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth.
- Whisk in the chopped poblano peppers, sugar, salt, and egg yolks into the chocolate mixture until well combined.
- In a separate bowl, beat the remaining heavy cream and vanilla extract until soft peaks form. Gently fold into the chocolate mixture.
- In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold into the mousse to keep it light and airy.
- Divide the mousse among serving glasses and chill in the refrigerator for at least 4 hours, or until set.
Velvety and rich with a surprising kick, this mousse pairs beautifully with a dollop of whipped cream or a sprinkle of cocoa powder. For an extra touch of elegance, serve with a side of fresh berries to balance the heat.
Conclusion
Craving a kick of flavor? Our roundup of 16 Spicy Poblano Pepper Recipes is your ticket to delicious, bold meals that’ll spice up your cooking routine. From hearty mains to zesty sides, there’s something for every palate. Don’t just take our word for it—try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
