Wondering what to do with poblano peppers? These six recipes turn them into creamy pasta sauce, chicken with rajas, soup, stuffed peppers, and a corn casserole. Choose by the meal you want and the number of peppers you have. Each recipe below includes its own quantities and preparation instructions.
Choose a Poblano Recipe
For pasta night: green spaghetti with shrimp uses 3 poblanos and 1 Anaheim pepper. For a chicken skillet: pollo con rajas y crema uses 4 poblanos. For soup: creamy roasted poblano chicken soup uses 4. For stuffed peppers: choose chicken-chipotle poblanos with 4 peppers or chiles rellenos with 6. For a side dish: corn casserole needs only ¼ cup roasted, peeled, diced poblano.
Green Spaghetti with Shrimp
Roasted poblanos and an Anaheim pepper blend with spinach, cream cheese, and cottage cheese into a green sauce for chickpea spaghetti. Seasoned shrimp finish the dish. Choose this when you want the peppers blended into a smooth sauce rather than served in pieces. The recipe card lists 40 minutes and 4 servings. Make the green spaghetti with shrimp.
Pollo con Rajas y Crema
Rajas are strips. Here, roasted poblano strips join chicken, onion, corn, and a crema sauce in a skillet. Choose this for a saucy chicken dinner to serve with tortillas or rice. The recipe card lists 50 minutes and 4 servings. Make pollo con rajas y crema.
Creamy Roasted Poblano Chicken Soup
This soup uses diced poblanos for texture and a blended pepper-corn mixture for body. It starts with cooked shredded chicken, so have that ready before the final simmer. Choose it for a bowl of chicken, corn, and roasted chile flavor finished with cream, lime, and cilantro. The recipe card lists 55 minutes and 6 servings. Make the poblano chicken soup.
Stuffed Poblano Peppers in Creamy Chipotle Sauce
Whole roasted poblanos hold chicken and Monterey Jack cheese, then warm in a creamy chipotle sauce with corn and Oaxaca cheese. Choose these for stuffed peppers without an egg coating. The recipe card lists 55 minutes and 4 servings. Make the chicken and cheese stuffed poblanos.
Chiles Rellenos
These poblanos are filled with queso fresco, coated in an egg batter, fried, and finished in tomato salsa. Choose them when you want to spend time stuffing and battering the peppers. The recipe uses 6 poblanos and lists 4 servings. The salsa includes chicken bouillon, so check the ingredients if you are choosing a meat-free meal. Make the chiles rellenos.
Poblano Corn Casserole with Cheddar
Sweet corn stays at the center of this soft, scoopable side, with ¼ cup roasted poblano and ½ cup cheddar adding savory flavor. Choose it when you have only a small amount of roasted pepper or need a side for a larger meal. The recipe card lists 1 hour 25 minutes including resting, and 10 side-dish servings. Make the poblano corn casserole.
Preparing Poblanos for These Recipes
All six recipes use roasted peppers, but the preparation depends on the dish. Keep peppers whole and peel gently for stuffing. Cut them into strips for rajas, dice them for soup, or blend them for green spaghetti. For the casserole, measure the pepper after roasting, peeling, and dicing.
Follow the roasting method in the recipe you choose: the pasta and chipotle-stuffed peppers use a 400°F oven, while the chicken skillet and soup use the broiler. Look for the blistered-skin cues described in each recipe, and let the peppers cool enough to handle before peeling.
Which Poblano Recipe Should I Make First?
If you want a blended sauce, start with green spaghetti. If you want visible strips of pepper and a skillet meal, choose pollo con rajas. If you already have cooked shredded chicken, the soup is a useful option. Stuffed peppers take more handling; choose the chipotle version for chicken filling or chiles rellenos for the battered version.
Poblano heat varies, and the chipotle sauce or jalapeño in individual recipes can add more heat. Read each ingredient list and its heat-adjustment notes before choosing a dish for sensitive eaters.
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