Poblano Promise Recipe

Roast and Peel Poblanos

Preheat your broiler or a gas burner. Place the whole poblanos on a baking sheet under the broiler or directly over the gas flame. Char the skins, turning with tongs, until blackened and blistered on all sides (8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam—this loosens the skin. Once cooled enough to handle, peel off the charred skin, remove stems and seeds, and carefully slit each pepper down one side to create a pocket. Pat dry inside with paper towels.

Prepare Filling

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced white onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the shredded chicken (or chopped roasted mushrooms) and stir to combine. Sprinkle in the ground cumin, smoked paprika, salt, and black pepper. Cook 2–3 minutes until heated through and spices are fragrant. Remove from heat and let cool slightly.

Finish Mixture

In a bowl, combine the cooked protein mixture with the chopped cilantro, grated cheese, crema (or sour cream), and lime juice. Taste and adjust seasoning with additional salt or lime as needed.

Stuff Poblanos

Gently spoon the filling into each roasted poblano pocket, pressing lightly so peppers are well filled but not bursting. Place stuffed poblanos in a lightly oiled baking dish seam-side down.

Preheat oven to 375°F (190°C). Spoon salsa evenly over and around the stuffed poblanos, using about half to three-quarters of the salsa so peppers remain visible. Drizzle remaining 1 tablespoon olive oil over peppers. Sprinkle additional grated cheese on top if desired.

Bake in the preheated oven for 12–15 minutes, until cheese is melted and filling is hot. If you want a browned top, switch to broil for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with extra chopped cilantro, crumbled queso fresco if using, and serve with lime wedges.