Grilled Poblano Peppers Recipe
Fire, smoke, and spice—grilling poblano peppers turns them into smoky, charred perfection. The flames add boldness, the heat unlocks their deep, earthy flavor. Forget the bland, lifeless veggies lurking in your fridge. These peppers bring excitement, attitude, and just enough heat to keep things interesting. Toss them on a grill, let the fire do its magic, and watch the flavor intensify. Whether stuffed, sliced, or blended into a sauce, grilled poblanos make everything better. So, grab your tongs, embrace the flames, and let’s make something worth eating.
Grilled Poblano Peppers Recipe
Charred, smoky, and packed with flavor, these grilled poblano peppers bring a rich, slightly spicy kick to any meal.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 tablespoon lime juice
Instructions
- Preheat the grill: Set it to medium-high heat. If using a pan, heat it over medium flame.
- Prepare the peppers: Brush them lightly with oil and sprinkle with salt, pepper, cumin, and smoked paprika.
- Grill: Place them directly over the flame, turning every 2 minutes, until the skin blisters and chars.
- Steam: Transfer them to a bowl, cover with a plate, and let them steam for 5 minutes.
- Peel & serve: Remove the charred skin, drizzle with lime juice, and enjoy however you like.
Notes
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Nutritional Values (Per Serving)
- Calories: 90
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
Vitamin & Mineral Content (Per Serving)
- Vitamin C: 80%
- Iron: 10%
- Potassium: 12%
- Vitamin A: 15%
- Magnesium: 8%
Tips for Extra Flavor
- Grill them over an open flame for a stronger smoky taste.
- Add a sprinkle of cotija cheese for a salty kick.
- Blend into a sauce for tacos, enchiladas, or grilled meats.
- Stuff them with cheese or beans for a heartier dish.
