Here are nine ways to use deeply flavorful and fruity poblanos.

Swamp Chili (Poblano-and-Spinach Posole). Photo © David Malosh
Credit: © 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.