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Poblano peppers are one of the most popular chile peppers used in Mexican cooking. They’re mild and add lots of flavor without being overly spicy!

Poblano peppers on a table

What is a poblano pepper?

Poblanos (pronounced poh-blah-nos) are mild chili peppers named after the Mexican state of Puebla where they were first grown. They’re one of the most popular peppers used in Mexican and Tex-Mex cooking because they’re not very spicy, but have a really great flavor, especially when roasted!

Poblanos are dark green in color, wide at the stem and narrow along the length of the pepper. When they’re mature, they’re about four inches long and two inches wide.

When left to fully ripen and dry out, the dehydrated and dried poblano peppers are called ancho chiles.

Both fresh poblanos and their dried counterparts are commonly carried in grocery stores throughout the United States. Fresh poblanos are typically found near all the other fresh produce, while whole dried ancho chiles are usually in the specialty hispanic foods aisle or in the spice aisle as ground ancho chili powder.

Are poblano peppers hot?

The poblano is a mild to medium-heat pepper measuring between 1,000 and 2,000 on the Scoville Scale. They’re hotter than banana peppers but not as spicy as jalapeno peppers, which range between 2,500 to 8,000 Scoville Heat Units. 

Poblano Pepper on the Scoville Scale

How to cook with poblanos

Think of poblanos as a “family-friendly” pepper that adds just a little kick to any dish. They’re not nearly as spicy as many other chili peppers and as a result, they’re a great way to introduce many people to popular Mexican meals. 

You can eat the peppers raw, but they taste much better when cooked. They have a thin outer skin that can be difficult to chew which makes them great candidates for roasting. 

A poblano pepper next to a jalapeno pepper

How to Roast Poblanos

A common way of preparing poblano peppers is to roast them. This brings out more of their fruity flavor, and roasting makes the skin easy to remove.

There are several easy ways to roast them. No matter which method you choose, allow your pepper skins to blacken. 

  • Gas stove – place the peppers right over the flame of your gas stove
  • Broiler – using tongs to turn them, broil each side of the peppers
  • Skillet – char them over high heat
  • Grill – roasting peppers over charcoal creates a wonderful smoky flavor.
Roasted poblano peppers on a large baking sheet.

(View easy step-by-step photos and instructions on how to roast poblano peppers here.)

After the skin is blackened on all sides, place them in a plastic bag or cover them with with saran wrap to trap in some of the heat for a few minutes.

Then open the bag, remove the peppers, and rub the skins off as best as you can.

A roasted poblano pepper sliced open

Poblano Pepper Recipes

One of the most popular Mexican recipes using poblanos is chile rellenos. In this dish, the peppers are stuffed with cheese, coated in an egg and flour mixture and then pan fried.

If you’re looking for a non-fried version, here’s a baked chile rellenos recipe that’s a little healthier.

Poblanos can also be used in most dishes as a substitute for bell peppers if you’re looking to add a little extra heat. Try incorporating them into some of your regular meals for a unique, slightly smoky flavor.

Here are a few recipes that feature poblano peppers:

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41 Comments

  1. Mitchell A nappi says:

    I stuff chared peppers with shredded costco chicken taco seasoning cream and cheddar cheese. Top with panko and bake.

  2. Paul says:

    Here’s something you can do for very easy hors d’oeuvres your guests will rave about. Cut out and discard the stem of your poblano (using a small, circular cut around the top). Slice your pepper into four pieces, lengthwise; the result should resemble four long triangles. Remove the seeds (and the pith, if desired). Microwave on medium-high for a couple of minutes. Check to see if the peppers are somewhat soft; if not, turn them 90 degrees and microwave for a couple more minutes. Add the mearest hint of salt. Cut some jack cheese (or even better, pepperjack) into thin pieces small enough to fit on the pepper slices. Microwave again for a few seconds until the cheese has melted. Your hors d’oeuvres are ready! Everyone I’ve introduced this to has become addicted!

  3. Jan says:

    So glad I found your page!!! Out of all my starts this yeah my pepper of all verities lived and are thriving. If Iโ€™m lucky Iโ€™ll have ALL the peppers to cook and dry!!

  4. Jeanne Hardimon says:

    Very informative, going to make chicken spaghetti and use the roasted poblano in it.

  5. mike says:

    You never really said what kind of cheese you stuff the poblanos with or what kind of sauce you might use over them.

    1. Ana @ Isabel Eats says:

      Hi Mike! There is actually a recipe for chile rellenos on our site that use poblanos and goes into more detail about how to cook them with filling and the sauce!

  6. Gregory Resendez says:

    This is the first time my wife and I are growing the poblano peppers, I learned a lot from your web-site thanks looking forward to learning more and enjoying your dishes..

    1. Tina Clement says:

      What is the art of growing them yourself?
      I would like to try to grow them, but have no idea how.
      Thank you.
      PS…Live in Ontario, Canada
      Is the climate okay?

      1. Helen says:

        Grow them just like bell peppers, they grow a lot easier and faster and more per plant.

      2. John says:

        I grow them in North UKโ€ฆ. Elec Propagator for seedsโ€ฆ put the young plants out when they are about a foot tallโ€ฆ harvest when red will be Autumn

    2. Lindy says:

      How do you cook with them?

      1. Ana @ Isabel Eats says:

        Hi Lindy! Towards the bottom of this blog post are a few of our recipes using poblanos are linked!

  7. Lynn Kelly says:

    I WOULD LIKE TO HAVE YOUE CHILLI RELLONS RECIPES

  8. Lija Wills says:

    Thanks for the info, it was very interesting. I don’t like spicy, but I think I will try roasted poblanos.

    1. Matt says:

      I’m an asthmatic, and any asthmatic can tell you we don’t do spicy because what you put into your stomach can, oddly enough, irritate your lungs. Even aside from that, I’m someone who think tapatio is borderline too hot. Pablanos didn’t bother me even a little. If you’re looking for an easy-in to the world of chilis, this is it! Just be aware that reconstituted pablanos, anchos, might leave the liquid you steep them in bitter so taste it before you attempt to incorporate it.

  9. david maxwe says:

    recipe calls for 2 cups of roast peeled and pureed poblano chiles

    HOW many pepper will it take to make 2 cups??

    1. Ana @ Isabel Eats says:

      Hi David! One poblano equals about 1 1/2 cups.

  10. Kat says:

    Hey Isabel, this is great! I just learned a whole lot about peppers! It’s welcome info as I am totally green about peppers. Can’t wait to tr your chile relleno recipe as they are my favorite thing in restaurants!
    THANK YOU! Kat

    1. Isabel says:

      You’re so welcome, Kat! I hope you love the chile rellenos!