When you have a large crop of poblanos from the garden or farmstand, you don't have time to casually include them in complicated recipes or to frantically figure out how to use them up before they go bad without getting sick of them. You want to make the most of your harvest and to actually enjoy it.
Here at Plant to Plate, we like to keep things simple! Here are some of my favorite ways to use or preserve poblanos:
- Sauté them in sesame oil with komatsuna and mushrooms.
- Sauté them with ginger and tulsi.
- Bake them with chicken and tomatillos.
- Add them to egg dishes such as quiches and scrambles.
- Add them to pasta, stovetop or baked.
- Add them to tacos, quesadillas, enchiladas, and burritos.
- Make a simple soup with poblanos, potatoes, and cilantro or parsley.
- Add them to other soups and broths.
- Add them to salsas, premade or fresh.
- Add them to queso dip, premade or fresh.
- Toss them with corn and dried cayenne. Add cheese of choice if desired.
- Use them as a Frame of an Interesting Salad. (Wondering why I capitalized those letters? Read more about Interesting Salads here!)
- Make a Simple Salad. A few ideas for Simple Salad combinations with poblanos are as follows:
- Arugula and summer squash
- Arugula and mangos
- Tomatillos and mangos
- Bell peppers with lettuce, lovage, or purslane
- Cucumbers and cilantro
- Kale and pistachios
- Add them to other salads.
- Pickle them, alone or with herbs such as cilantro and garlic. Poblanos make great traditional pickles and quick pickles.
- Dry or dehydrate them. Dried poblanos can be used as a spice or added to soups and broths.
- Freeze them for later use.
Further Reading
Growing poblanos? Check out these quick facts like their best growing conditions, companion plants, and expected yields.
Poblanos are also featured in these articles: