Poblano Chile
Filter Results
89 items
Sort By:
Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
4.7
(4.73)
Quick
Teamed up with chips, this dip is the most popular snack in town. Or be like us and call it dinner.
4.7
(4.69)
Quick
This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.
5.0
(4.8)
Quick
Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
5.0
(5)
Easy
A spiced lime and yogurt marinade tenderizes and flavors this spatchcocked chicken, served with a salsa made from vegetables and pepitas roasted alongside.
4.5
(4.5)
This golden pasta inspired by the zesty, spicy flavors of Mexican street corn is luxuriously creamy—but doesn’t have a drop of cream.
3.7
(3.72)
Chunks of meltingly tender pork, charred tomatillos, and spicy peppers star in this New Mexican–inspired take on ragú.
4.6
(4.64)
Vegan
This bright and creamy dip is RSVP’ing yes to your next cookout.
4.0
(3.75)
Easy
This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.
4.6
(4.63)
Want to make it vegetarian? Just swap in roasted veggies (squash, peppers, onions, mushrooms, etc.), and instead of chicken stock, use vegetable stock or water.
3.3
(3.25)
Quick
Quick
It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
5.0
(4.87)
These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.
5.0
(4.85)
Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
5.0
(5)
Vegan
Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.
5.0
(5)
Easy
Ain't no party like a sandwich party.
4.0
(4.2)
Quick
Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.
5.0
(5)
Quick
The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!
5.0
(5)
Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.
5.0
(4.88)
Quick
These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe.
3.6
(3.56)
You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.
4.0
(3.94)
Vegan
This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.
3.5
(3.53)
Easy
A briny, spicy salsa brightens up simple fish dishes, such as Broiled Salmon Steaks (click for recipe)
4.7
(4.74)