100 poblano pepper recipes

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

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.

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.

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

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.

Jumbo shrimp sautéed with poblano and red bell peppers in a bold, peppery Worcestershire-lemon barbecue sauce finished with cream. Brennan's Texas-Creole fusion at its finest, ready in 30 minutes.

Sausage quesadillas loaded with sauteed sausage, ripe mango, roasted poblano, jalapeno, cilantro, and melted Monterey Jack between crisp flour tortillas. A sweet-heat Tex-Mex appetizer that eats like a party.

Grilled Gulf Red Snapper with Basil Lime Sauce recipe

Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.

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.

Baked pinto beans with chorizo, roasted poblano peppers, tomatoes, and green onions. A spicy, smoky Mexican-style bean casserole ready in 40 minutes.

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.

Santa Fe hominy sauteed with roasted poblanos, jalapeño, tomatoes, and melted monterey jack. A quick vegetarian New Mexico side dish, ready in 30 minutes.

Here is a kind of throw together recipe I came up with: If you are entertaining you can garnish with fresh parsley and serve with a caesar salad, garlic bread and a nice chablis. The vegetables can vary. I've used mushrooms, spinach, cauliflower etc. Grouper works well with this because it has a lot of flavor. I've used fresh tuna and halibut but prefer grouper.

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.

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!