Recipes with poblano peppers

Nothing is better than a warm pumpkin soup at your Thanksgiving menu.

Arcadian eight bean chili packs six bean varieties, ground beef, bacon, and dried poblanos into a smoky simmered crowd-feeder. Cinnamon and coriander give this chili an unexpected depth.

Black Angus Burger with Cheddar &Grld Green Chiles (Gr) recipe

A classic Mexican dish is full of flavor and layers of textures. Make this delicious yet filling meal for weeknight or weekend dinner.

Use ground turkey to make meatballs, loaded with fresh veggies, and brown rice, this hearty soup is nutritious and delicious.

Instead of pizza sauce, use salsa as the base. Top with cheddar cheese, poblano or green bell peppers, black beans and corn. Serve with some fresh cilantro, scallions and fresh lime wedges.

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

Roasted Poblano pepper along with a filling bean and Jack cheese grilled to perfection.

This is an AMAZING and beautiful meal. Make sure you have lots of sauce!

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

Rich and flavorful corn bread muffins. Loaded with cheese and bits of poblano peppers.

A Mexican twist for your slow cooker. Packed with flavor, lean pork in a tangy tomatillo sauce.

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

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

Stacked cornmeal crepes layered with lobster, Manchego cheese, toasted pine nuts, and cilantro, baked under a silky poblano chile cream. Southwestern elegance on a plate.

Shrimp smothered in a creamy poblano-tomato sauce with sour cream and white wine, spooned over crispy buttermilk cornmeal pancakes. A Tex-Mex brunch or dinner that's pure comfort on a plate.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Grilled chicken marinated in coffee syrup and topped with a velvety mole of poblano, chocolate, pistachios, and cumin. A modern twist on the Mexican classic.

Layered corn tortillas baked with Monterey Jack, poblano peppers, and a creamy egg-buttermilk custard. A Mexican-inspired casserole that feeds 6 in about an hour.

Machaca is a classic Northern Mexican scrambled egg dish with shredded carne asada, sauteed onion, poblano strips, and minced jalapeño. A hearty desayuno ready in 30 minutes.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Chile Seared Cervena Venison with (See Full Title Below) recipe

Tucson-style cheese tostadas with three Mexican cheeses (Oaxaca, Monterey Jack, anejo), roasted poblano peppers, and fresh cilantro on a crispy fried flour tortilla. A southern Arizona classic.

Curried shrimp in coconut milk with a freshly toasted and ground spice blend of cumin, coriander, cinnamon, cloves, cardamom, and dried chiles. Poblano peppers and tomatoes round out this aromatic, from-scratch curry.

Green chili stew with lamb shoulder, poblano peppers, crushed juniper berries, and shredded lemon zest. A New Mexico-style chile verde with tender braised lamb in a thickened chicken broth.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

Chili con queso dip with Velveeta, poblano peppers, fresh tomatoes, picante sauce, and chicken broth. Thick, creamy, and kept warm in a crock pot for parties.

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.

Green chili pickle relish blends smoky grilled poblanos with crunchy dill pickles, red onion, fresh lime, and cilantro. A no-cook condiment that wakes up burgers, hot dogs, fish tacos, and grilled chicken.

A four-ingredient fresh salsa built on flame-roasted poblano peppers, ripe tomato, olive oil, and cilantro. Smoky, mild, and ready in under 15 minutes for chips, tacos, or grilled fish.

Mexican green rice made with parsley, cilantro, poblano peppers, and chicken broth. Fragrant, herbaceous, and the ideal side for any Latin meal.

Southwestern avocado vichyssoise with roasted poblanos, tomatillos, mint, and ginger, blended creamy with potatoes and avocado. Served chilled with a smoky chipotle sour cream drizzle.

Grilled hot Italian sausage sandwiches with charred poblano, red, and yellow bell peppers, onions, and horseradish mustard on hollowed-out sandwich rolls.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

Sole or cod steamed in corn husks with poblanos, roasted red peppers, tomatoes, and garlic. A Mexican-inspired fish preparation that cooks like a tamale with bright chile flavors and zero cleanup.

Chiles en nogada: poblano peppers stuffed with sweet-savory picadillo, lightly fried, then draped in creamy walnut sauce and crowned with pomegranate seeds. A celebrated Mexican classic.

Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.

New Mexico green chile sauce made with poblano peppers, jalapeno, onion, garlic, and heavy cream. Rich, spicy, and ready in 20 minutes.

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

Steak Habanero: pounded flank steak seared and simmered in a fiery sauce of roasted poblanos, onion, garlic, habanero, and cilantro. Served with warm tortillas for dunking. Bold heat in about 20 minutes.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

I was surprised at how good this was. I will add fresh cilantro next time, and fresh veggies such as corn and green onion, celery. Was not spicy enough for my taste, so maybe add jalepeno next time as well. I enjoy this recipe!

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