poblano chile

Homemade Green Enchilada Sauce

onion

garlic cloves, finely minced

flour

cumin

black pepper

low-sodium chicken or vegetable broth

oregano

salt

medium jalapeno, finely diced (optional)

In a medium saucepan, heat the oil over...

In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.

Stir in the flour and cook for 2-3...

Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.

Gradually add the broth, whisking quickly and constantly...

Gradually add the broth, whisking quickly and constantly to smooth out any lumps.

Add all the remaining ingredients and bring to...

Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.

Add additional salt to taste, if needed. The...

Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.

Many Mexican moles require hours of cooking and a laundry list of ingredients, but this green mole does not. This vibrant vegan version is made with herbs, baby spinach and pistachios, and the sauce comes together in about 30 minutes. This recipe calls for zucchini or summer squash, but feel free to swap in another roasted vegetable, depending on the season. The chef Enrique Olvera included it in his “Tu Casa Mi Casa” cookbook to show how fresh and seasonal a mole can be.

Pistachio Green Mole (Mole Verde de Pistache)

zucchini

Extra-virgin olive oil, for drizzling

Kosher salt and black pepper

grapeseed oil

white onion,

garlic clove, sliced

poblano chile, sliced

güero chile, banana pepper

tomatillos

pistachios

cilantro leaves

hoja santa leaves

baby spinach

greens,

white rice

Corn tortillas

Heat the oven to 350 degrees. Place the squash on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until lightly brown, about 15 to 25 minutes.

Meanwhile, make the mole: In a pot, heat the grapeseed oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the chiles and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatillos and cook, stirring occasionally, until soft, 5 to 8 minutes.

Add 2/3 cup water and the pistachios and simmer for 5 minutes. Remove from the heat and transfer to a blender along with the cilantro, hoja santa and spinach. Blend until smooth, about 3 minutes. Season with salt to taste.

Serve the mole warm, with the roasted zucchini. Top with greens and serve rice and tortillas alongside.

Either you hate coleslaw or it’s a must for your cookout plate. As a condiment, it makes <a href="https://cooking.nytimes.com/recipes/1023220-peach-and-molasses-chicken">sauce-drenched chicken</a> or pork taste even better, balancing out any spice. The grilled poblanos are what make the difference in this dish, which is adapted from the cookbook “Watermelon and Red Birds” by Nicole Taylor. It does wonders for a barbecue staple.

Very Green Coleslaw With Grilled Poblanos

poblano chiles

scallions

seasoned rice vinegar

sugar

garlic cloves, grated

apple cider vinegar

celery seed

olive oil

hot sauce (optional)

Prepare the slaw: Heat a charcoal or gas grill to medium-high (400 degrees). Place the poblanos on the hot grill over direct heat. Cook until the skin is charred, 12 to 15 minutes, turning once or twice. (If using a gas grill, keep the grill covered between flips.) Transfer to a cutting board and let cool. Remove the stems and seeds then finely chop. (The poblanos can be grilled ahead. Store in an airtight container in the refrigerator until ready to use, up to 1 day.)

Make the dressing: In a small bowl, whisk together the garlic, vinegar, celery seed and salt until combined, then gradually whisk in the olive oil until well blended. Whisk in the hot sauce, if using.

Finish the slaw: In a large bowl, combine the cabbage, chopped poblanos, scallions, vinegar, sugar and salt; let stand for about 10 minutes. This process breaks down the cabbage and produces liquid. Feel free to pour off excess liquid before adding dressing. Add the dressing and toss until well combined and serve. The slaw can be made up to 2 days in advance. Transfer to an airtight container and refrigerate. Pour off excess liquid before serving. Your cabbage should be tender with a crunch.

This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.

Maque Choux

fresh ears of corn, shucked

unsalted butter (1 stick)

red onion,

celery ribs,

Kosher salt

red bell pepper, cored, seeded and cut into small dice

poblano pepper, cored, seeded and cut into small dice

serrano chile, very thinly sliced

Smoked paprika (optional)

Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.

In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.

Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.

Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.

When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.

Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.

Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

The flavors of Mexican street corn—think charred corn, salty cheese, fresh lime, and a touch of heat—also happen to make a fantastic pasta.

Creamy Elote Corn Pasta

medium pasta (such as rigatoni

Vegetable oil (optional)

unsalted butter

poblano chiles, halved, seeds removed, coarsely chopped

garlic cloves, thinly sliced

½ tsp. crushed red pepper flakes

Zest and juice of 1 large lime

This requires a touch more commitment than your average dump-and-stir weeknight pasta, but the reward is a golden and glossy dish that’s an exuberant celebration of summer corn—equal parts sweet, saline, and savory with a tiny spike of heat, evocative of its elote corn namesake.
When blended, raw corn kernels give up all of their starch, and it takes only a few moments of cooking to turn the resulting sauce thick and creamy (with no actual heavy cream involved!). Blistering some of the corn to finish the dish with—either on the stovetop or grill—is highly recommended but to simplify, you can just boil those cobs briefly along with the pasta instead (add it to the pot at the last minute or so) before cutting the kernels off in wide strips. Nobody will know.

Bon Appétit

Cook 12 oz. medium pasta (such as rigatoni or gemelli) in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will finish cooking in sauce), about 2 minutes less than package directions. Drain, reserving 3 cups pasta cooking liquid. Reserve pot.

Meanwhile, using tongs, cook 2 ears of corn, husked, directly over a medium-high flame on stovetop, turning often, until charred and blackened in spots, 8–10 minutes. Corn will make ferocious popping noises; don’t be alarmed. (Alternatively, prepare a grill for medium-high heat; oil grate with vegetable oil. Grill corn, turning often, until charred and blackened in spots, 8–10 minutes.) Let corn cool, then slice kernels from cobs in slabs.

Cut kernels from remaining 4 ears of corn, husked, (you should have about 4 cups); transfer raw kernels to a blender and add 1½ cups pasta cooking liquid. Purée until very smooth, about 2 minutes.

Melt 4 Tbsp. unsalted butter in reserved pot over medium-low heat. Cook 1 medium white or yellow onion, finely chopped, 2 large poblano chiles, halved, seeds removed, coarsely chopped, and 4 large garlic cloves, thinly sliced, stirring occasionally, until softened but without taking on any color, 5–7 minutes. Add ½ tsp. crushed red pepper flakes and ½ tsp. ground cumin and cook, stirring, until fragrant, about 45 seconds. Season generously with kosher salt.

Add puréed corn mixture to pot along with pasta. Increase heat to medium-high and cook, stirring vigorously and adding up to ½ cup reserved pasta cooking liquid if needed, until pasta is coated in sauce and al dente, about 2 minutes. Remove from heat and add zest and juice of 1 large lime and ½ cup crumbled Cotija cheese, stirring vigorously to combine.

Divide pasta among bowls; top with charred corn, coarsely chopped cilantro, and remaining ½ cup crumbled Cotija cheese. Serve with lime wedges for squeezing over.

Giving the tortillas a dip in hot oil not only makes them pliable (they won’t tear apart as you roll them up), but it also improves their flavor and texture (read: they won’t disintegrate into mush). This is especially important if you’re using slightly dry or very thin tortillas. If you’re using fresh, high-quality tortillas, you can skip the fry: Just warm up each one in a dry skillet.

Vegetarian Enchiladas

1½ lb. tomatillos, husks removed,

peeled,

6–8 large poblano chiles (about 1½ lb. total)

serrano chiles

garlic cloves, unpeeled

Tbsp. extra-virgin olive oil, divided

kosher salt,

garlic cloves, finely chopped

curly kale

pinto beans, drained, rinsed

Monterey Jack cheese (about 1 cup), divided

5"–6" corn tortillas

lime

Place a rack in top third of oven; heat broiler. Place tomatillos, onion, poblano chiles, serrano chiles, and garlic on a foil-lined rimmed baking sheet (it’s okay to pack them close together). Drizzle with 2 Tbsp. oil, season with salt, and toss to combine.

Broil vegetables, rotating pan and turning chiles halfway through, until charred and blistered all over, 13–18 minutes. Watch closely, as broilers vary wildly, and widely, in intensity.

Transfer poblano chiles to a small bowl. Cover with a towel or plastic wrap and let sit 5 minutes. Peel off skin with paper towels (don’t worry about getting every last bit). Remove stems and seeds, then finely chop 3 chiles; set those aside for assembly.

Transfer remaining vegetables to a blender, removing stems from serranos and squeezing garlic out of skins. Add cilantro, cumin, 1 tsp. salt, ¼ cup water, and remaining 1 Tbsp. oil. Blend until a smooth, homogenous sauce forms; you should have about 5 cups. (If your blender is small, work in batches.) Season with salt.

Do Ahead: Salsa verde can be made 3 days ahead. Transfer to an airtight container and chill. If it thickens, add 1 tsp. water at a time until you have a thinner, pourable consistency.

Preheat oven to 350°. Finely chop half of onion. Cut the other half into thin half-moons and set aside for serving.

Heat 2 Tbsp. oil in a large skillet over medium. Add cumin and cook, stirring, until toasty and fragrant, about 30 seconds. Add finely chopped onion and garlic and cook, stirring frequently, until softened, 3–4 minutes.

Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water. Cover pan and cook until kale is wilted and tender, 8–10 minutes. Uncover and continue to cook, stirring frequently, until water is evaporated, about 1 minute. Add beans and reserved chopped poblano chiles and cook, stirring occasionally, until heated through, 2–3 minutes. Transfer to a large bowl and let cool slightly. Add ¼ cup salsa verde and ½ cup Monterey Jack cheese and stir to combine. Season with salt; set filling aside.

Wipe out skillet. Heat remaining ⅔ cup oil in skillet over medium-high until hot. Working one at a time, fry tortilla, turning once and reducing heat if oil sputters, until puffed and slightly browned, about 10 seconds per side. Transfer to a paper towel–lined baking sheet or plate and repeat with remaining tortillas.

Spread ½ cup salsa verde in a 13x9" baking dish. Pour some salsa verde into a shallow bowl or pie plate. Working one at a time, dip tortilla into salsa verde in bowl to coat both sides. Transfer to a plate, then place a heaping ¼ cup filling into the center. Roll up and place seam side down in baking dish. Repeat until you’ve used all 12 tortillas (it’s fine to arrange them very tightly in the pan). Pour remaining salsa verde over.

Cover pan with foil and bake enchiladas 15 minutes. Uncover pan, sprinkle Cotija and remaining ½ cup Monterey Jack cheese over, and continue to bake until cheese is melted and sauce is bubbling, 12–14 minutes.

Serve enchiladas topped with cilantro and reserved sliced onion, with lime wedges, avocado, and hot sauce alongside.

These are the beef enchiladas that the entire <em>Bon Appétit</em> Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe.

Tex-Mex-Style Beef Enchiladas

all-purpose flour

vegetable oil

beef

onion, finely chopped

jalapeño, finely chopped

poblano chile, finely chopped

tomatoes

chili powder

chicken broth

corn tortillas

sharp cheddar cheese, shredded

tomatoes,

¼ onion, chopped

jalapeños, finely chopped

garlic clove, finely grated

lime juice

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.
If you prefer pork, try Rick's Pork Enchiladas Rojas smothered in a red sauce made with guajillo, ancho, and morita chiles. And poultry fans can try this easy enchiladas recipe with chicken, which uses a rotisserie bird for convenience and a homemade salsa verde of tomatillo, cilantro, and poblano and serrano chiles for maximum flavor.

Toast flour in a large skillet over medium-high heat, stirring frequently, until golden brown and smells like toasted nuts, about 10 minutes. Transfer to a plate; wipe out skillet.

Heat 2 Tbsp. oil in same skillet over medium-high. Add ground beef and cook, stirring to break up clumps, until browned, about 10 minutes. Using a slotted spoon, remove beef and reserve drippings in skillet.

Cook onion, jalapeño, poblano chile, and garlic in same skillet, stirring and scraping up any browned bits, until softened, about 10 minutes. Add tomatoes, season with salt, and continue cooking until most of the liquid has evaporated and tomatoes begin to stick to the skillet, about 8 minutes. Add chili powder and cumin and cook, stirring frequently, until very fragrant, about 1 minute. Add reserved beef and toasted flour and toss until coated.

Whisking constantly, add broth, bring to a boil, and continue to whisk until no lumps remain. Reduce heat to medium and cook until chili gravy has thickened and beef is tender, 30–35 minutes; season with salt. Strain through a fine-mesh sieve into a large bowl; set beef and gravy aside separately.

Meanwhile, preheat oven to 425°. Heat remaining 1 cup oil in a medium skillet over medium-high until oil bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.

Dip both sides of each tortilla in chili gravy just to coat, then transfer to a rimmed baking sheet. Spread 1 cup gravy lengthwise down the center of a 13x9" baking dish. Working one at a time, spread ¼ cup beef mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself. Place seam side down in prepared baking dish as you go (enchiladas should be nestled right up against each other). Top with cheese and remaining gravy. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes. Let sit 10 minutes before serving.

Gently toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt. Let sit, uncovered, to let flavors meld, about 10 minutes.

It’s almost silly how easy these impossibly delicious, ooey-gooey cheesy chiles are to execute. 

Blistered Cheesy Peppers

shallot, halved, thinly sliced lengthwise

Tbsp. red wine vinegar

poblano chiles peppers

pepper Jack,

garlic

It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. But that’s also what makes it so great. Inspired by the must-order fried, cheese-filled peppers at Gregory’s Corner Taverna in Astoria, Queens, it all comes together in about 10 minutes. Just broil poblano chiles until charred and softened, stuff them with pepper Jack (though any melting cheese will work great here), and then finish with topper of quick-but-mighty marinated shallot dressing. Serve alongside some grilled sausages to make a full meal of it.

Using your fingers, toss shallot, vinegar, sugar, ¾ tsp. salt, and 2 Tbsp. oil in a small bowl to combine. Let sit while you prepare the chiles.

Heat broiler. Arrange chiles on a small rimmed baking sheet. Drizzle all over with remaining 1 Tbsp. oil; season with salt and black pepper. Turn chiles cut side down and broil until slightly softened and skins are blistered all over, about 5 minutes.

Remove from oven and, using tongs, turn chiles cut side up. Divide cheese evenly among chile cavities. Finely grate garlic over, frequently tapping grater against baking sheet to help release garlic somewhat evenly over everything.

Return chiles to broiler and broil until cheese is melted and browned in spots, about 3 minutes.

Transfer chiles to a platter. Spoon shallot dressing over and season with more black pepper.

The fillets are cooked in foil packets with a mix of herbs, citrus, beer, and wine, then served with _maque choux_, a Cajun succotash.

Flounder with Corn and Tasso Maque Choux

shallot slices (rounds), divided

garlic cloves, sliced, divided

lime, divided

orange, divided

flounder

Cayenne pepper

thyme sprigs, divided

dark beer, divided

dry white wine, divided

Corn and Tasso Maque Choux

The fillets are cooked in foil packets with a mix of herbs, citrus, beer, and wine, then served with maque choux, a Cajun succotash.

Epicurious

Line pie dish with large sheet of foil, leaving long overhang on 1 side. Separate rings of 1 shallot slice; scatter over foil. Top with 1 tablespoon butter, sliced garlic clove, 2 lime slices, and 1 orange slice. Sprinkle 1 fillet on both sides with salt and cayenne. Arrange fillet, skin side down, atop seasonings in dish. Top fillet with 2 thyme sprigs. Spoon 2 tablespoons beer and 1 tablespoon wine around fillet. Fold long foil overhang over fillet to opposite edge of foil, pressing foil onto fillet. Fold foil edge over to seal on 3 sides, then fold again to double seal. Transfer packet to baking sheet. Repeat with remaining seasonings and fillets.

Prepare barbecue (high heat). Arrange packets, sealed side up, on grill rack. Cook until fish feels slightly firm when pressed, about 10 minutes. Serve with Corn and Tasso Maque Choux.

Top 9 poblano chile recipes from across the web

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Homemade Green Enchilada Sauce

Pistachio Green Mole (Mole Verde de...

Very Green Coleslaw With Grilled Po...

Maque Choux

Creamy Elote Corn Pasta

Vegetarian Enchiladas

Tex-Mex-Style Beef Enchiladas

Blistered Cheesy Peppers

Flounder with Corn and Tasso Maque ...

Top 9 poblano chile recipes from across the web

The most viewed poblano chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Green Enchilada Sauce

Pistachio Green Mole (Mole Verde de...

Very Green Coleslaw With Grilled Po...

Maque Choux

Creamy Elote Corn Pasta

Vegetarian Enchiladas

Tex-Mex-Style Beef Enchiladas

Blistered Cheesy Peppers

Flounder with Corn and Tasso Maque ...

The most viewed poblano chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine