Spicy Poblano Peppers Recipe
These spicy poblano peppers don’t play nice. They bring smoky heat with just enough fire to keep things interesting. Roasting intensifies their deep, rich flavor, while a blend of spices cranks up the heat. Whether stuffed, grilled, or tossed into a dish, these peppers refuse to be boring. They add boldness to tacos, salsas, and sauces with zero effort. Store-bought spice blends can’t compete with fresh-roasted poblano magic. If you fear heat, proceed with caution. If you love it, welcome home.
Spicy Poblano Peppers Recipe
Fiery, smoky poblanos roasted and spiced to perfection. A simple, bold dish for heat lovers who crave depth and intensity in every bite.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin
Instructions
- Preheat oven: Set it to 425°F (220°C). Line a baking sheet with foil.
- Prepare peppers: Coat poblanos with olive oil and arrange them on the sheet.
- Roast: Bake for 10–15 minutes, flipping halfway, until the skins blister.
- Steam & peel: Place the peppers in a bowl, cover with plastic wrap, and let them rest for 10 minutes.
- Remove skin: Peel off the charred skin while keeping the peppers intact.
- Season: Sprinkle with salt, smoked paprika, cayenne, garlic powder, and cumin.
- Serve: Use them in tacos, salsas, or eat them straight with a squeeze of lime.
Notes
Nutritional Values (Per Serving)
- Calories: 60
- Total Fat: 3g
- Saturated Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
Vitamin & Mineral Content (Per Serving)
- Vitamin C: 85%
- Iron: 5%
- Potassium: 12%
- Vitamin A: 25%
- Calcium: 4%
Tips for Extra Flavor
- Grill them over an open flame for even deeper smokiness.
- Add a squeeze of fresh lime juice before serving.
- Use them in enchiladas, quesadillas, or homemade salsa.
- Store leftovers in an airtight container for up to five days.
