Ooey gooey Queso Fundido is made in just one skillet with chorizo, poblano peppers, and the perfect blend of melted cheese. It's easy to make, yet worthy to serve in a restaurant! Grab some chips and ...

Poblanos are not just another green pepper, thank you very much. They're earthy, with a touch of (flair) smokiness and a little bitterness that mellows as they cook. When you stuff them they are a ...

I'm a sucker for a stuffed pepper. Whether it's a big ol' bell packed with ground beef and rice or a tiny jalapeño loaded with cream cheese and swaddled in bacon, count me in. The king of that ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Leftover rice is one ingredient I always have sitting in my fridge.

Taco Bell has added poblano peppers to its national menu for the first time. The fire-roasted-flavored peppers add a subtle heat and inspired the chain’s new Steak & Poblano Rolled Quesadilla, ...

Optional garnishes: cilantro, sour cream, shredded cheese, etc. 1. Wash and dry poblanos. Roast under the broiler element in the oven or roast over direct flame on a gas cooktop. Make sure to blacken ...

1. Preheat oven to 375 degrees. 2. Cut the peppers in half lengthwise. Remove the seeds and ribs. Rinse them and place on a baking sheet. Put the peppers on the center rack of an oven set to broil.