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Fantastic Poblano Peppers....Recipes Other Than Chile Rellenos???

Local store has fantastic looking poblanos peppers. (I've never seen them this nice or big) I've already made chille rellenos and now looking for other recipes to use them with. Would love to stuff them with meat, chicken, whatever (no rice though). I'm looking for a baked recipe versus a chilli recipe. Would like to keep them whole. Any suggestion would be greatly appreciated. Thanks.

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  1. What have you stuffed them with so far (the 'rellenos' part)?

    12 Replies
    1. re: paulj

      Nothing.....only chile rellenos using a variety of cheeses. I'm looking for a baked or grilled dish. No rice or other grains though. Would love for a chicken filling and then baked in some type of sauce.

      1. re: Phoebe

        The usual stuffed chile recipe is to stuff it with cheese, dip it in an egg batter, and fry it.

        In the 'nogada' variation, the stuffing is usually a picadillo (a meat and fruit mixture), the chile is not fried or baked, and the topping is a walnut (hence the name) cream sauce.

        I don't see any reason you couldn't use a picadillo in a batter fried chile. And no reason you couldn't bake the stuffed ones in the style of enchiladas (even with the same fillings and sauce). You could even batter fry them, and then bake them in a sauce (or at least keep them warm in the sauce).

        The Spanish wiki page says:
        "Existen muchas variedades de relleno para los chiles, siendo las más populares el puré de papa con atún, los quesos para fundir y los guisos de carne molida."
        Among the many variations on stuffing for these chiles, the most popular are mashed potatoes with tuna, melting cheeses, and ground meat stews.

        1. re: paulj

          I have had success with poblanos stuffed with cheese and seasoned shrimp, also.
          To the OP: poblanos are born to be stuffed.

          1. re: Veggo

            Through 'rajas' strips is nearly as synonymous with poblano.

          2. re: paulj

            I'm interested in knowing more. What types of fruits in combinations of meats would be used? And if the chile is not fried or baked, how is it cooked? Or is is just left in its "raw" state?

            1. re: Phoebe

              I know I don't count for much here, but seasoned pork and beef with dried diced pina, mango, and golden raisins, with some pine nuts, makes a good starter picadillo for chiles en nogada.
              The chili is not raw, it is al dente after it is peeled.

              1. re: Veggo


                This is a thorough and excellent explanation of the dish.

                1. re: LoDega

                  Thanks LoDega, I always enjoy seeing interpretations of the dish. I am in the camp that prefers it "sin capa", without batter, as is cristina. This way it can be served at room temp or even slightly chilled, and I think both the nogada sauce and fruited picadillo are tastier chilled. I have been in Puebla for several chile en nogada festivals (nicer because my birthday is Sept 16) and most of them were served without batter. The red-green-white color scheme is as much from not covering the entire poblano with the nogada sauce, as from parsley or cilantro garnish.
                  It's my favorite Mexican dish.

                  1. re: Veggo

                    I'm glad you love it! The one time I have had this dish, I found it too sweet. But I should try again!

              2. re: paulj

                Chiles en Nogada is one of the recipes from "Like Water for Chocolate".

          3. I use coarsely chopped raw unpeeled poblanos in sofrito and many stewy stovetop dishes, but any baked dish using the whole poblano will need to be peeled first, which involves partially cooking them in a sense, and additional baking will turn them to mush. I use poblanos in my poblano, sweet corn and sweet shrimp soup, but that is not what you asked about.

            The holy Grail of chili rellenos is the majestic chili en nogada - recipes and variations abound. Poblanos are my favorite chili and the nice big ones sure are purty.

            7 Replies
            1. re: Veggo

              These peppers are so beautiful looking, they just scream to be stuffed. That's why I didn't want to put them in a soup, stew, etc. I did actually see a demo on Youtube where someone peeled them with a veggie peeler. Was very surpised to see this. I thought that standard way to treat them would always be to roast/char them over a flame, not peel them. I've grown them for years in my garden, but have never seen poblanos this pretty before. Would love your recipe for poblano, corn & shrimp soup, if you wouldn't mind posting it.

              1. re: Phoebe

                Poblano, sweet corn, and sweet shrimp soup

                6 poblanos blistered (almost roasted), peeled, de-seeded, pureed
                6 ears sweet corn, cut from cob
                1 1/2 lbs 14-16 count Florida pink gulf shrimp, shell on
                22 oz. carton chicken stock
                1 pint half & half
                white pepper

                Boil shrimp in chicken stock 2 minutes. Remove shrimp and let cool. Peel shrimp, saving shells, boil shells in chicken stock 30 seconds, remove shells and discard. Slice shrimp lengthwise, remove visible veins. Sautee corn kernels in small amount of OO or corn oil until slightly carmelized, stirring often. Pour chicken stock into larger pan, replenish lost liquid (4 oz.), add half & half, fold in shrimp, corn, then add 2/3 of the poblano puree and warm, taste for heat. If still mild, add remaining poblano puree. Season w/ salt and white pepper.
                Poblano heat can vary from mild to medium hot- they are all different. Soup should be an attractive minty green nicely accented with the corn and pink shrimp.

                  1. re: Veggo

                    Sorry this is so late....Thanks. I'll report back after making it. Thanks once again.

                    1. re: Phoebe

                      No problem. You probably should wait anyways until you can get some really good fresh sweet corn.

                    2. re: Veggo

                      I was looking to clean out the rest of last year's frozen roasted peppers and did this tonight. I used frozen roasted corn that was also in the freezer. Outstanding! Thank you!

                      1. re: nami54

                        That is pleasing to hear, thanks.

                1. I've made them as a breakfast dish, roasted then stuffed with scrambled eggs, black beans, cheese and chorizo. I didn't bake them, but you could certainly make a bechamel or a cheese sauce and bake them in that briefly.

                  1 Reply
                  1. There's this very good recipe at Epicurious...I have done these adding chipotle AND a little chorizo to the chicken mixture...see what you think:

                    5 Replies
                    1. re: Val

                      Thanks for all of the replies. I did make chile rellenos. Turned out ok, peppers didn't have enough heat for my liking. My fault though, scraped out too many of the seeds. While looking for recipes, I too came across the one from Epicurious posted above. Plan on making this weekend and will report back.

                      1. re: Phoebe

                        Took your suggestions with the additions of adding chipolte and chorizo. Fantastic!!1 The extre heat was really to my liking.

                        1. re: Phoebe

                          So glad (((Phoebe))) ==my mom almost named me Phoebe, no joke==I think another person who reviewed that recipe on Epi recommended the additions and they seemed perfectly sensible to me since the filling seemed boring.

                      2. re: Val

                        This is an old post, but I took this re ipe and changed it enough that it was very different. I sauteed a chopped onion in oil, added a tsp. or two of ground cumin, and stirred in 2 c. of leftover chicken breast that I'd shredded, and stirred just enough to mix the ingredients together, then removed it from the heat. I roasted 8 poblanos under the broiler, stuck them in a paper bag and sealed it for 20 min. then peeled, cut slits lengthwise, and deseeded. Then I arranged the poblanos in a baking dish. I mixed 2 c. of cubed cheese (I used cheddar and Monterey Jack) into the chicken mixture, and stuffed the poblanos with that. I then baked them for about 30 min. at 350, or until the cheese was melted. It turned out really tasty.

                      3. I have some excellent poblano soups near me and I also slice them thin and use them raw in green salads.

                        1. This is not for keeping them whole but my family loves this recipe...I just cut down on chicken & add poblano strips (roasted over flame or in oven). Alternatively, you can just use poblano & may be mushroom and/or zucchini to keep it vegetarian.


                          2 Replies
                          1. re: ceekskat

                            Looks good!!! I just added another dish to make to my list. Thanks!

                            1. re: ceekskat

                              I use poblanos instead of bell peppers in recipes ...

                            2. We love to roast, peel, and freeze them to include in all sorts of things from quesadillas to tamales to rice dishes. They are good in anything that needs a sort of mellow kick.

                              1. Spaghetti a la poblana
                                can of cream of poblano soup
                                cream cheese
                                3 chiles poblanos, roasted, peeled, and cut into strips
                                grated cheese

                                6 Replies
                                1. re: paulj

                                  cream of poblano soup- say what! I had no idea this was available..I am checking my local hispanic market on Sunday for this product!

                                      1. re: OldJalamaMama

                                        I've made my own (well, it's a mashup of a couple of recipes I found, so I count it as my recipe now) and it is to DIE for!! I know the OP was looking for recipes for whole chiles, but I promise, these will not be pureed in vain!

                                        Roasted Chile Poblano Cream Soup

                                        6 poblano peppers
                                        1/4 cup onion, small dice
                                        1 garlic clove, minced
                                        1 Tablespoon butter
                                        2 cups chicken broth, preferably fresh
                                        salt and pepper to taste
                                        2 cups heavy cream
                                        3 Tablespoons butter
                                        1 Tablespoon all-purpose flour
                                        1/4 teaspoon freshly ground nutmeg
                                        1/4 teaspoon chili powder
                                        1/2 teaspoon ground coriander

                                        garnishes (optional)
                                        2 corn tortillas (6-inch) cut into thin strips and crisp-fried and drained on paper towels
                                        cilantro leaves

                                        Roast chilies broiler, 4-5” from flame, until blackened on all sides. Seal in a paper bag. Let stand 10-15 minutes to steam. Peel, seed and chop.

                                        Sauté onion and garlic until tender, about 5 minutes. Add chilies and sauté 1 minute. Add stock and bring to boil. Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes.

                                        Puree chile mixture in blender.

                                        Warm the cream in the microwave and set aside. In a saucepan over medium heat, melt the butter, add the flour and stir well. Add the warmed cream and stir until well blended.

                                        Add the chile pepper mixture and mix well. Add spices, salt and pepper to taste. Reduce heat to low and simmer for 15 minutes.

                                          1. re: MsMaryMc

                                            Thanks for sharing your recipe ... I do enjoy this soup executed well.

                                      2. On the Sarah Moulton show currently on CreateTV, she has Roberto Santibanez as guest.

                                        Poblanos stuffed with spinach

                                        Roberto's Truly Mexican is a good Mexican cookbook with a focus on salsas.

                                        1. When I was growing up, my mother made a baked chile relleno that had no batter on it at all. She would stuff them with a ground beef mixture (I remember onions, tomatoes and raisins), and serve them with a simple tomato sauce. There are lots of ways to stuff a pepper.

                                          1 Reply
                                          1. re: gilintx

                                            Sounds like a kind of picadillo filling.

                                          2. This does not keep them whole or use meat, but it tastes fantastic.

                                            Green Chili Mac and Cheese

                                            Grill poblanos until they are charred, cool, peel off the skin (it usually flakes right off) and chop

                                            I simmer the chopped poblanos with an onion and lots of black pepper and a little butter (45 mins)
                                            While this is cooking I make a cheese sauce whatever cheese you have or feel like having

                                            Now time for the magic, the poblanos add a lot of flavor but not really color so I put a bunch of spinach in the blender add the onion & pepper mixture and blend until smooth, the more spinach you add the greener it'll be. Add this mixture to your cheese sauce.

                                            You could stop at this point, which I have and just eaten this with tortillas it make an amazing queso dip.

                                            Or you can pour it over some cooked elbow mac.


                                            1 Reply
                                            1. re: CanadianINaustin

                                              Very inventive. Will definately try your suggestions next time I make mac & cheese. Sounds great as a queso also. Thanks!!!

                                            2. I'm sure that chicken would be a great addition to these delicious grilled stuffed peppers from Steven Raichlen.


                                              1 Reply
                                              1. re: bear

                                                After having made these a couple more times, I would suggest adding some liquid to the bean mixture. They are good but can get a little dry.

                                              2. Chiles en nogada is a classic dish made with poblanos. You can stuff them with anything you like; the key is the fabulous walnut cream sauce with pomegranate seeds. Just google a recipe and play with it.

                                                1. Poblanosare delicious and easy to work with. Something I haven't seen mention, though Paulj came close with the Poblano soup :-) is poblano cream sauce. It's rich and decadent and goes with a lot of things. Char your chiles, then sweat and peel. Remove stem and slice down the side. Spread the chile out on a flat surface, remove the seeds and cut in 1/4" strips. Thinly slice a medium to large white onion, you'll need about 1/2 - 3/4 as much onion as chile strips. Heat some butter and olive oil in a wide skillet. Add onions and a smashed garlic clove (or more if you want) and saute over medium heat until the onion softens and becomes translucent. Add the chiles and heat through. Season with salt. Reduce heat to low and begin adding crema (how much you use will depend upon how many chiles you started with) until you've got a creamy mixture of chiles and onion. You can season with some dried Mexican oregano now as well. This can be served as a side dish with almost anything (try it with steak, yum).

                                                  But... Toss the whole thing in a blender, add some water, stock or milk and blend to the consistency of a medium white sauce. This can be served under or over chicken, shrimp, pork, scallops and firm oily fish. It really works great with clams too. Opened clams and drain liquor in them, nap them with the sauce and sprinkle on a bit of bread crumb and a bit of a cheese like romano, then broil until heated through.

                                                  Chiles en nogada are the iconic dish for Mexican independence day in September. As has been noted above, picadillo can be made with almost anything in almost any combination. However, chiles en nogada does have some traditional components. The meat is usually a combination of beef and pork, and the meats are minced by hand, not ground, so that the texture is better. Apples, pears, peaches (in some states), plaintain, along with biznaga (candied cactus) and either raisins or golden raisins are the traditional fruits used. With the exception of the raisins, all the fruits are finely minced. The walnuts used are fresh walnuts and they are supposed to be skinned (a very thankless task). Pink pine nuts are also traditional. They are found only in Mexico and are prohibitively expensive, even there. Luckily, using regular old walnuts and pine nuts produces very good results too :-). The poblano should be very generously stuffed so that it barely closes, if at all. The sauce uses almonds, more walnuts, cream cheese, goat cheese, milk, salt and some sweet sherry. The garnish should be pomegranate seeds and flat leaf parsley leaves. And they are served at room temp. It is truly a magnificent dish. It not hard to make but it is time consuming.

                                                  Here is a link to a chile en nogada recipe from the Culinary Institute of America recipe that is very good, authentic, and not really all that hard to make. There is also a You Tube video attached to it with Illiana de la Vega; she is who I learned the recipe from and I have taught the recipe in cooking classes. http://www.ciaculinaryintelligence.co...

                                                  Poblanos are kind of a medium heat chile, most of them are fairly mild, but every once in a while you get a blisteringly hot one. Poblanos are one of the most versatile and easiest chiles to work with, just go for it and play around with them.

                                                  Fresh = Poblano
                                                  Dried = Ancho

                                                  1 Reply
                                                  1. I just made a variation on the Canarian Mojo de Cilantro with freshly roast poblano. This is a green sauce, more in the spirit of the French and Italian herbie ones than the Mexican salsa verde. I blended poblano, green onion, cilantro, salt, pepper, garlic, olive oil and vinegar into a smooth and savory green sauce. In effect I replaced the green bell pepper with poblano.


                                                    3 Replies
                                                    1. re: paulj

                                                      That sounds very good, I must try it. With what protein did you serve it?

                                                      1. re: DiningDiva

                                                        Shrimp, cooked whole (head on) in oil and garlic - roughly Gambas al Ajillo. And small potatoes. A thourghly messy, finger licking meal. I also had a mild red salsa (tomatoes stewed with dried chipotle and pasilla, then pureed).

                                                        1. re: paulj

                                                          There's a place in Coatapec, Mexico (Veracruz) that does Acamayas in different sauces, including a red salsa with chipotles, a straight mojo de ajo and a green salsa that's hoja santa based.

                                                          Acamayas are fresh water prawns that get to be enormous at certain times of the year. The enchipotlada version is my preference, but they're all good.

                                                    2. There are a number of recipes on Rick Bayless.com. As most of you know, he cooks authentic regional Mexican food, and there are about a half dozen recipes there including a roasted poblano gazpacho, enchiladas Tacuba style, etc.

                                                      1. You CANNOT make "chile rellenos" with poblano peppers. Chile Rellenos are made with 100% New Mexico Green Chiles. PERIOD!

                                                        Poblanos are great to use in all kinds of dishes. Roasted, un-roasted, stuffed and plain... but they can and should NEVER be called "Chile Rellenos".

                                                        Please stop calling stuffed, fried poblanos, "chile rellenos" It is just plain WRONG!

                                                        17 Replies
                                                        1. re: pblanton

                                                          Are you with the New Mexico Green Chile marketing board? :)

                                                          1. re: pblanton

                                                            Everything I read about it online says that the traditional chile used is the poblano, named after the city rellenos originated in - Puebla, Mexico. Yes, I looked in more places than Wikipedia!! ha.

                                                            pblanton, what's your reasoning? I'm curious.....

                                                            1. re: pblanton

                                                              Oh please...almost any chile can be stuffed, inlcuding dried ones.

                                                              Perhaps in New Mexico the local green chile is used, but in Old Mexico chile rellenos are made with poblanos, jalapeños, chipotles, pasillas, anchos, and so on. Chile relleno simply means stuffed chile, it doesn't require a single specific chile...how boring would that be!

                                                              1. re: DiningDiva

                                                                Your point is much better than mine was! I agree!

                                                                1. re: DiningDiva

                                                                  Just as an FYI, Hatch Green Chiles come in a wide range of varieties and heat level. I bought some and roasted them myself that were very mild, almost bell pepper mild. I pureed those into a tomato sauce that I just canned up.

                                                                  Meanwhile, I bought a bag of "x-tra" hots a couple days ago and made a green chile sauce with them to freeze and those are about on par with biting into a fresh serrano (at least), even after roasting.

                                                                  Las Cruces, NM...Home of the Chile Pepper Institute.

                                                                2. re: pblanton

                                                                  I'm afraid that this is only true in New Mexico. Well - maybe in parts of TX, although other areas they use poblanos. In Mexico, they use only poblanos for certain dishes like Chiles en Nogada, but they will stuff anything in Mexico. I'm actually not sure they have ever heard of New Mexico chiles in Mexico - LOL!

                                                                  1. re: pblanton

                                                                    Chiles have different names in different places. What's called Hatch in New Mexico is almost indistinguishable from what's called Anaheim in California. I think of poblanos as dried pasillas, but in some places that's what they call the big dark green ones.

                                                                    Chiles rellenos (note the plural) just means stuffed peppers. I've had both the squattish dark green ones and the longish Hatch-y kind served as chiles rellenos in New Mexico, where they do know something about Mexican food.

                                                                    1. re: tardigrade

                                                                      Veggo screams like Edvard Munch.

                                                                      1. re: tardigrade

                                                                        Chiles do, indeed, have different names in different places, but a poblano, is a poblano, is a poblano

                                                                        Poblano = fresh, heart shaped dark green chile
                                                                        Ancho = dried poblano

                                                                        Chilaca = fresh, long and tapering dark green chile
                                                                        Pasilla = dried chilaca

                                                                        An ancho is not a pasilla and a pasilla is not an ancho in spite of what grocery stores - and even hispanic grocery stores - may label them.

                                                                        1. re: DiningDiva

                                                                          I know. When I went to Whole Foods, they had the dried chiles section completely screwed up. Of course that was here on the East coast, but still......

                                                                          1. re: DiningDiva

                                                                            It's the fresh poblano that is often 'mislabeled' as pasilla. The ancho = pasilla confusion is less common, but in some ways, even more confusing.

                                                                            is an example of a wide dried chile labeled pasilla. Their description is interesting:
                                                                            "The Pasilla is similar to a dried Ancho Chile. Pasilla, Spanish for "little raisin", have a thin flesh with some grape/berry flavors and herbaceous tones. Used in mole sauces as well as seafood sauces and casseroles.
                                                                            Its a mild heat flavor!!
                                                                            In the US its also called Ancho Chile.

                                                                            Does that last line mean that only English speakers with an excess of book learning insist on 'ancho'?

                                                                            These name variations don't bother me. I can identify the chiles by shape and color. In ground form, more often then not it does not matter.

                                                                            1. re: paulj

                                                                              Well, the chiles in the bag in the photo you posted look suspiciously like anchos to me. Anchos and pasillas seem to be mis-identified all over except, oddly enough, in Mexico where 9 times out of 10 they *are* correctly labeled.

                                                                              One of the easiest ways to identify an ancho and a pasilla is by opening it up and holding it up to the light. An ancho will have a deep, burgundy wine color to it's flesh, a pasilla has a dark brown, tabacco color to it. And, yes, since I usually buy my dried chiles from bulk bins at the local Mex. grocery, I have been known to hold chiles - usually broken ones - up to the light to verify that I'm really getting an ancho or pasilla. Easier still I just make a quick trip to the Mercado Hidalgo in Tijuana for nice, fresh, correctly identified chiles.

                                                                              Book learning has nothing to do with it. Most Mexican home cooks and chefs I know use, source and in some cases require specific chiles for the dishes they make. The flavor profiles on the chiles is not the same.

                                                                              1. re: DiningDiva

                                                                                I just go by shape. Ancho is 'wide', pasilla (dried chilaca) is long and narrow (and guajillo is inbetween, but smooth and lighter color).

                                                                                But in a blind taste test, I doubt if I could distinguish between ancho and pasilla puree.

                                                                                1. re: paulj

                                                                                  Gosh, I've eaten so many chiles over the years that I think I probably good. Anchos are sweeter to me than pasillas.

                                                                                  I've pureed dried chiles and taste tested them a few times. Straight chile puree can be a little hard to take, not because of the heat, but because of the lack of salt. Adding salt and tasting the chiles straight with no other additives can really help focus the flavor on the palatte. It's kind of an interesting exercise for a rainy Sunday afternoon...

                                                                              1. re: paulj

                                                                                Who knows...from the bag in the photo they look like pasillas to me

                                                                        2. Pablanos are fairly mild so they can be substituted in any recipe that calls for bell peppers.

                                                                          11 Replies
                                                                          1. re: Kelli2006

                                                                            REALLY? OMG, the ones we've gotten around here lately have been blowing our mouths off.....

                                                                            EDIT: Just checked a scoville unit chart.....they say that poblanos are way less hot than jalapenos...Now, lately our jalapenos have been much less hot than our poblanos.....what gives?????

                                                                            1. re: sandylc

                                                                              hybridization and genetic manipulation...

                                                                              1. re: sandylc

                                                                                Many sources warn that poblanos can be variable; most are mild (but more heat than bells), but an occasional one is hotter. That has been my experience too. After roasting them, I'll take a nibble before further use.

                                                                                1. re: paulj

                                                                                  Same here. My experience has been that something like 1 in 10 or 1 in 20 store bought poblanos will be shockingly hot.

                                                                                  If my own chile growing experience is any guide, I think some seasonal variation might also be expected for field grown (vs. hot house grown) chiles, with hotter weather and/or drought stress leading to relatively hotter chiles.

                                                                                2. re: sandylc

                                                                                  For some reason all the jalapeños down here in South TX are super mild. If I want heat, I have to add a serrano chile.

                                                                                  1. re: sandylc

                                                                                    Ive found that the heat has been bred out of most jalepenos so non-chiliheads can enjoy nachos and poppers, so much so that it is difficut to find a jalapeno plant of the origional heat level for those of us with a capsaicin addiction.

                                                                                    Last year I grew 2 jalepeno plants but they we so mild to be useless so this year I didnt bother and instead grew more serranos, tabasco and cayanne peppers, plus a habenaro and my first ghost pepper.

                                                                                    1. re: Kelli2006

                                                                                      Burpee lists both hot and mild jalapenos. So the plants you find in the front the grocery might well be a mild cultivar, but hot cultivars still exist.

                                                                                        1. re: paulj

                                                                                          I bought the plants at a greenhouse because they were marked as the traditional cultivar.

                                                                                    2. re: Kelli2006

                                                                                      My experience is highly variable. A month ago, a batch of four were all so mild, the chowder I made had no heat and I had to add some, LOL!. Then then next batch - all super spicy. The rajas con crema I made - delicious, but could only eat in small amounts. This last batch had 1 super hot, 1 med hot, and 5 super mild. You just never know, and you have to test each one.

                                                                                      You can tone down the heat with a vinegar water solution. You soak the chile after roasting, peeling, deseeding, etc. I tried this last night and it's super effective. I tried 3 cups of water and about 1.5 tbsps of distilled white vinegar. I put my 1 super hot chile in there, and let it soak for about 10 minutes. All traces of heat seemed to be gone (and maybe a little flavor). I think I overdid it, but it prooved to me that I can at least manage the heat of the chiles which is a big deal.

                                                                                    3. Crema de Chile Poblano - Cream of Roasted Poblano soup. This is a mind blowing incredibly decadent soup that shows off the lovely flavor of roasted poblanos. I made a version last night from the Susan Trilling book "Seasons Of My Heart" that features the cuisine of Oaxaca. It came the closest to match the soup I used to always order at Manuel's in Austin, TX. Sprinkled a little cotija cheese on top as a garnish - and really - it was almost identical. Next time I will add less milk - it wasn't quite as rich/intense as I wanted.

                                                                                      I found a version from the book on-line. This version is half the recipe. I used 7 chiles poblanos and the rest of the ingredients doubled. Next time I'm going to try half the milk at first. http://www.seriouseats.com/recipes/20...

                                                                                      Recently did Rajas con Crema. There are a couple of good recipes on the internet including at Epicurous. This is probably the easiest thing to do with poblanos, and goes great as a garnish for any kind of taco or quesadilla (great with black beans). Will go well with beef. Can also use as part of the filling for enchiladas - mix with shredded chicken, for example. Can be spicy!

                                                                                      I roast the poblanos on the outside grill. It's just easiest that way. I brush them with OO (probably not necessary) and then about 5 mins per side on a medium-hot grill grill about does it. You want them well blistered, but not too charred, or the flesh will come off with the skin. Let cool in a covered dish so they steam while they cool to help release the skins.

                                                                                      Dealing with the heat - poblanos vary a great deal with the heat. Sometimes they have almost none, sometimes they are super hot. I have gotten to where, after peeling, taking the stem off (If you are not stuffing), quickly rinsing the seeds out, and trimming off the veins of each chile, I cut a teeny bit and taste it. If it seems like it is too hot, then let it soak in vinegar and water (3 cups water, 1 to 2 tbps vinegar) for 5 to 10 mins. This soaking solution can end up erasing all traces of heat, so don't overdo it. If the chile is only mildly hot I don't soak it because I don't want to lose too much flavor. The last batch of seven I did - the first chile was really hot, the second moderate, and the remainder totally mild. So I only soaked the first one for any length of time. I ended up with the soup with no initial heat, but then a slow gentle afterburn - very nice!

                                                                                      I've tried a Roasted Poblano and Corn chowder (those flavors pair well), but am not happy with my recipe yet.

                                                                                      Favorite baked dish with stuffed poblanos - definitely Chiles en Nogada - which is a fruited picadillo (spiced shredded meat) stuffed poblano baked, and then served topped with a walnut sauce and sprinkled with pomegranate seeds. This colorful dish matches the colors of the Mexican Flag, so it is often served in Mexico on their independence day - 16th of September. Manuel's in Austin serves this dish, and I highly recommend it. Recipes abound on the internet - some fried, but many baked. It's a LOT of trouble, so I haven't tried making it.

                                                                                      2 Replies
                                                                                      1. re: audreyhtx1

                                                                                        Notice my recipe above for poblano, sweet corn and sweet shrimp soup above - it's pretty good.

                                                                                        1. re: Veggo

                                                                                          Thanks - yes! I figured that a poblano chowder with corn would also need shrimp. :) I'll definitley check it out.

                                                                                          BTW - I added some smoked salmon to my poblano and corn chowder, and smoked salmon is also very compatible with roasted poblano.

                                                                                      2. One of my Mexican cookbooks has a green rice that's done with poblanos. I haven't made it in a long time (we don't eat that much rice), but I remember it was pretty good. I see several recipes on line.

                                                                                        1. This Pati Jinich casserole doesn't stuff them or even keep them whole. And it uses rice, too, so it won't suit the OP. (Sorry, Phoebe). But it does look to be pretty darn good comfort food so I'll toss in a link here just in case it catches someone's fancy.. From Pati's Mexican Table.


                                                                                          I have to say that the picture over there doesn't do it justice- if you're interested, scroll down & read through the recipe.

                                                                                          1. Yesterday I had some poblanos, chicken, and kale that needed to be used. I searched on those terms and came up with this Bayless recipe

                                                                                            Soft Taco Filling: Creamy Chicken and Greens with Roasted Poblano
                                                                                            Pollo a la Crema con Quelites, Chile Poblano Asado

                                                                                            The recipe is not clear about where the poblano strips are used. I fried them up with the onion at the start of making the crema, much like I do with other poblanos en creama dishes. I also included some trumpet mushrooms that need to be used.

                                                                                            3 Replies
                                                                                            1. re: paulj

                                                                                              Paul, this recipe is from his lateset book Fiesta at Rick's. I pulled the book and compared the recipe you linked to from his web page and what is in the cookbook. In Step 3, 2nd paragraphj/2nd sentence...the chiles should be added to the skillet with the garlic before the greens, broth and thyme.

                                                                                              How did you like this recipe? I haven't tried it yet but I know quite a few people who have and almost to a person they've all really liked it.

                                                                                              1. re: DiningDiva

                                                                                                That's about where I used them. I like what I prepared. I had to put effort into reducing the liquid that the recipe implied, but I didn't follow it in detail. For example I used whipping cream, not crema. And a bit of American cheese (white) to add some body. And the mushrooms.

                                                                                                I'm one of those people who look to recipes for inspiration, rather than details. In a sense the recipe reassured me that a combination that I already had in mind would work. As noted in other posts, the heat level you get with poblanos is unpredictable, though here the added things tempers it.

                                                                                                1. re: paulj

                                                                                                  Yeah, if you cook enough Mexican food, over time, you can get pretty instinctual and figure out where and when to add things (or not).

                                                                                                  With a new recipe (and one that isn't a variation of something I already know how to make) I'll usually make it as written the first time to see what it's supposed to taste and look like. After that, all bets are off and I customize to suit my needs.

                                                                                            2. When my garden Poblanos are ready, or the market has nice ones, this is my "go to" recipe. Like Rellenos, but without all that oil & frying. Delicious - & perfect for a meatless meal. Add some Spanish Rice, refried beans, &/or a nice green salad & you're all set.

                                                                                              BACARDI1 BAKED STUFFED POBLANO PEPPERS

                                                                                              6 – 8 fresh green poblano peppers (depending on their size and your appetite), &
                                                                                              1 brown paper bag, food-safe plastic bag, or bowl with plastic wrap to cover that will comfortably hold peppers. Keep in mind that Poblano peppers can vary widely in their heat level – some are just a little bit spicier than bell peppers, others can be almost as hot as Jalapenos. There’s really no way to tell other than a taste test.

                                                                                              3 – 4 tablespoons of grated cheese PER PEPPER, such as cheddar, Monterey Jack, or – if you like extra heat – one of the “hot pepper” cheeses now on the market. The recently available preshredded Mexican-cheese mixtures also work very well here. A standard-size block of any two of the above, or 1-2 bags of preshredded cheese mix should give you more than enough cheese to stuff 6 – 8 peppers.

                                                                                              One 10-oz. can of red Enchilada Sauce.

                                                                                              Preheat broiler for approximately ten minutes. Lightly coat a rimmed baking sheet with oil and place peppers on it with space between them. Broil for 5-6 minutes, turn peppers over & broil for another 5-6 minutes, or until skin is black & blistered. Place peppers in paper or plastic bag, or in plastic-wrap covered bowl and allow to sit for approximately 15 - 20 minutes or until cool enough to handle comfortably. One by one, gently peel blistered skin off of peppers (this may be done under a GENTLE stream of cold running water). Leaving the stem intact, gently cut a lengthwise slit in each pepper and carefully remove seeds***.

                                                                                              Preheat oven to 350 degrees. Using any baking dish that will comfortably hold the peppers in a single layer (an 8” x 8” or 10” x 10” works well for me, coat the bottom with half the enchilada sauce. Carefully stuff approx. 3 to 4 tablespoons of grated cheese into each pepper and place in sauced dish. Top with drizzles of the remaining sauce.

                                                                                              Bake uncovered for 20 – 25 minutes, or until peppers are heated through and cheese is melted. Remove from oven & allow to stand for 5-10 minutes before serving.

                                                                                              Served with or on top of your favorite Spanish/Mexican/yellow rice with a green salad & perhaps some refried beans on the side. This makes a nice, lively vegetarian entrée.

                                                                                              ***This is sometimes easier said than done. Don’t have a heart attack if your peppers tear a bit here and there. Once they are stuffed with cheese and everything is melted and oozing together – no one will know the difference.

                                                                                              2 Replies
                                                                                                1. re: Bacardi1

                                                                                                  Oh my goodness. I think I just died and went to heaven! That is truly beautiful.

                                                                                              1. they are great in stove top chili!

                                                                                                1. I know you asked for baked poblano and whole poblano recipes, but have you ever tried stir-frying them with something like chicken or other meat of your choice?

                                                                                                  Sometimes I stir-fry deseeded & sliced poblanos with chopped garlic, sliced chicken**, garlic-black bean sauce, trimmed Thai basil (lots), maybe halved/quartered Thai eggplants, season to taste...then devour with steamed white rice.

                                                                                                  **(usually deboned, preferably dark meat but white meat is OK - just keep the cooking process such that juiciness is retained in the chicken)

                                                                                                  5 Replies
                                                                                                    1. re: huiray

                                                                                                      I enjoy using poblanos in my cooking. I recently included a few in my creme of broccoli soup ....

                                                                                                      1. re: hawkeyeui93

                                                                                                        In my mind's eye, poblanos are like bacon from the garden. Everything is better with poblanos.

                                                                                                    2. Finally got around to making Veggo's Poblano, Sweet Corn & Shrimp soup. Using my own home grown poblano peppers, which packed a little heat. Also, used local sweet corn & some local fresh NC shrimp. It was delicious!!! Thanks for the recipe.

                                                                                                      6 Replies
                                                                                                      1. re: Phoebe

                                                                                                        Veggo purrs. When all 3 principal ingredients are available nice and fresh, it's a good way to marry them. A lot of work, though.

                                                                                                          1. re: Veggo

                                                                                                            Just got around to making it, too. Well worth the mild effort. I always feel that roasting skinning and seeding poblanos only helps build the anticipation and whet the appetite. Excellent recipe, Veggo, and thank sfor sharing it.

                                                                                                            1. re: Veggo

                                                                                                              Kudos Veggo. I made it, and it was just great.

                                                                                                                1. re: Veggo

                                                                                                                  It IS that good! And the best is when I have fresh, white, seasonal corn.

                                                                                                          2. I know this is old, but just wanted to add that there is little I don't put them in. I substitute a poblano for just about any recipe involving a bell. Once I truly discovered poblanos, I realized how much I was in love with them. What flavor!

                                                                                                            The only thing I wouldn't do is use them as a sub for raw bells (they don't stay crispy long after you cut them), but anything cooked is a serious go, which is what you're looking for.

                                                                                                            10 Replies
                                                                                                            1. re: magnoliasouth

                                                                                                              It won't surprise you that they always show up in my tomatillo based Chile Verde (along with Serranos and Jalepeños) but now that I'm poor I'm going to put white beans in, in place of my usual meltingly delicious pork shoulder. Oh, well.

                                                                                                              1. re: magnoliasouth

                                                                                                                I agree. I love them, & always include them in my garden plans. (And for those of you with limited space, they do quite well in containers.)

                                                                                                                I also find the skin of Poblanos a bit thicker & chewier than Bells, thus I always roast & peel them before using.

                                                                                                                1. re: Bacardi1

                                                                                                                  Me too! Last year I grew some in an earthbox, and they were 4 feet tall, and going strong well into December. My favorite variety is Tiburon, because they seem to have just the right heat.

                                                                                                                  1. re: Shrinkrap

                                                                                                                    I totally second the Earthbox for poblanos. It was my first year using Earthbox, and I could not believe just how productive the poblano plant was. We love poblanos and were thrilled with the bounty.

                                                                                                                    I'm not sure what variety it was. It just said something like "black chile", but I could tell from the picture that it was a poblano.

                                                                                                                    1. re: bear

                                                                                                                      How many plants did you grow and about what was your yield? I'm willing to try it if it'll pay for itself.

                                                                                                                      1. re: magnoliasouth

                                                                                                                        I only grew one plant, and the yield was at least 40 peppers, probably more. It definitely paid for itself several times over, probably more than anything else I grew except the tomatoes. I'll probably plant two this year so I can roast and freeze some for later. I'm hoping the plants will be just as productive.

                                                                                                                        I've attached a not-very-helpful picture below.

                                                                                                                        1. re: bear

                                                                                                                          Great pic!!! I'm the original OP......What was the name of the variety you grew? I have a green thumb, usually great growing conditions, and I've never had THAT kind of success before.

                                                                                                                          1. re: Phoebe

                                                                                                                            Earlier she said it's called black chile. I am so Googling that! ;)

                                                                                                                          2. re: bear

                                                                                                                            That looks amazing! Beautiful photo. I grew some in my yard for a couple of years with dismal results. I think I got maybe 10 peppers out of a couple of plants. I am SO going to get this. How many boxes do you have?

                                                                                                                            1. re: magnoliasouth

                                                                                                                              I have six boxes. This was my first year doing the boxes. Talk about lazy-man's gardening...my husband built me a platform to hold the boxes slightly above waist-height, so I don't even have to bend over! The plastic covering prevents any weeds from growing. I'll eventually get a few more boxes.

                                                                                                                              Here's a picture of the plants in June. I'm in the Boston area, so that's pretty much the start of the growing season. After harvesting the lettuce, I planted some brussel sprouts and kale in it's place. The only thing I'd do differently would be to fertilize mid-season next year, since the soil ran out of steam at the end of the season.

                                                                                                                2. Do they have red ones, or just green? Red ones make nice jelly. How are these for heat? Like a big (mild) jalapeno or no heat at all? . Some of them can surprise you.

                                                                                                                  I LOVE stuffed poblanos, and rellenos can be stuffed with more than just cheese. I don't like the puffy batter kind, but I don't mind a panko crust. Here is a relleno cookbook.


                                                                                                                  1. http://www.foodnetwork.com/recipes/co...

                                                                                                                    This is Robert McGrath's recipe for Green Chile Macaroni and Cheese. It is fabulous! I've had this many times from his restaurant as well as made this recipe three times. I followed the recipe as written. It's a big hit! It pairs well with grilled meats or fish.

                                                                                                                    2 Replies
                                                                                                                    1. re: pagesinthesun

                                                                                                                      I just made a tomato-rice casserole with poblanos and melted cheese out of Rick Bayless's "Mexican Kitchen" cookbook (Arroz Gratinado). It was a great little side dish.

                                                                                                                      1. re: anewton

                                                                                                                        heh, for ME, that would be a main dish...will see if I can find it out on the 'net.