Got any extra Poblano chiles laying around? You may be surprised how useful they can be!
I’ll list 10 recipes below that will poblanomite your kitchen, but first I want to mention a couple tricks to keep in mind when using these beauties.
If you’re new to Poblanos, don’t forget that you’ll want to roast them first! This is the most important step as it gives them incredible depth of flavor. Plus it makes your kitchen smell heavenly 🙂
You’ll see people roast Poblanos over an open flame, or in a skillet, or under the broiler — these are all worthy options because they all involve HEAT and that’s the key to deepening their flavor.
For simplicity, I just plop them in the oven for 20-30 minutes and this does the job quite well.
I also want to mention that it’s not crucial to remove all the puffy skin from the Poblanos once you roast them. Most of the recipes in this list will blend the Poblanos into a sauce, and for those purposes it’s fine to leave the skin on as it won’t affect the final flavor of the dish.
But for dishes like Rajas that serve up the Poblanos in strips I do remove the puffy bits of skin. It can be annoying to have dangling bits of skin when you take a bite, so I pull off as much skin as possible when using that serving style.
Okay, here are your best bets if you want to expand your Poblano repertoire! There are 10 recipes to choose from here, I hope you find some keepers!
Click the recipe name and it will take you to a page on this site where you can print out the instructions.