My F&W
quick save (...)
Expert Guide

9 Things To Do with Poblanos

Poblano-and-Spinach Posole © David Malosh

Poblano chiles have an alluring fruity quality and add depth of flavor—along with a slight bit of heat—to all kinds of dishes. Here are nine ways to use them.

1. Dressing. Puree the roasted chiles into a buttermilk dressing for drizzling over tomatoes or crisp lettuce.

2. Guacamole. Add sneaky heat to the classic avocado dip by mixing in broiled poblanos.

3. Relish. Poblano chiles and corn are a classic pairing. Use them in a relish to serve over fish.

4. Pesto. Blend charred poblanos with garlic, cilantro and feta for a Mexican riff on an Italian sauce.

5. Stuffed. Whether filled with meat, quinoa or vegetables, poblanos are great stuffing peppers, adding just a little bit of heat to a filling dish.

6. Corn Bread. Instead of the usual jalapeño, stud your corn bread with this darker, milder chile.

7. Posole. Make chili with hominy (large, creamy corn kernels), adding poblanos for a spicy kick.

8. Cocktails. Muddle poblanos in your margarita or make this pineapple-tequila drink known as the Poblano Escobar.

9. Soup. Sauté the chiles with the aromatics for any pureed green vegetable soup. They’re especially delicious with mild zucchini.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Related: 30 Mexican Recipes
22 Healthy Mexican Recipes
20 Modern Summer Cocktails

You Might Also Like powered by ZergNet


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.