38 pablano chicken recipes

Poblano peppers stuffed with Mexican crock-pot chicken, sauteed onion, rice, and salsa topped with melted cheese.

Classic stuffed peppers with a Mexican twist. Chicken, cheese and mushrooms makes this a great change with a bit of spicy flare.

An easy tasty main. Chicken breasts baked in a creamy poblano sauce topped with melted Monterrey jack cheese.

Poblano and smoked chicken chowder with hominy, tomatillos, cumin, and white wine, topped with avocado, cilantro, and fresh lime. A smoky, spiced Mexican-inspired soup.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.

Mexican style soup thickened with corn tortillas flavored with poblano pepper topped with cheese and crispy tortilla strips.

Use ground turkey to make meatballs, loaded with fresh veggies, and brown rice, this hearty soup is nutritious and delicious.

Nothing is better than a warm pumpkin soup at your Thanksgiving menu.

Smoky grilled chicken, fire-roasted poblano, and sweet corn simmered into a creamy melted-cheese soup. The chicken and pepper char on the grill first, lending a Southwestern depth no stovetop soup can match.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Grilled Gulf Red Snapper with Basil Lime Sauce recipe

Rice poblano soup, a Mexican green chile soup of pureed roasted poblanos blended into chicken broth with rice, shredded chicken, and cream. Ladled over melting Monterey Jack at the bottom of the bowl.

Grilled chicken marinated in coffee syrup and topped with a velvety mole of poblano, chocolate, pistachios, and cumin. A modern twist on the Mexican classic.

Chili con queso dip with Velveeta, poblano peppers, fresh tomatoes, picante sauce, and chicken broth. Thick, creamy, and kept warm in a crock pot for parties.

Mexican green rice made with parsley, cilantro, poblano peppers, and chicken broth. Fragrant, herbaceous, and the ideal side for any Latin meal.