They're great for chile rellenos, but I made a soup a couple of months ago that I just loved:

Roasted Poblano-Cream Soup
Bon Appétit : February 2001
Yield: Makes 6 servings

1-1/2 pounds poblano chilies*

2 tablespoons (1/4 stick) butter
1-1/2 cups chopped white onion
1 garlic clove, chopped
5 cups chicken stock or canned low-salt chicken broth
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/4 cup (or more) whipping cream

*Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and chop poblano chilies.

Melt butter in heavy large pot over medium-high heat. Add onion and garlic; sauté until onion is tender, about 5 minutes. Add chilies and sauté 1 minute. Add stock and bring to boil. Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes. Mix in cilantro, parsley and mint. Working in batches, puree soup in blender. Return soup to pot. Mix in 1/4 cup cream. Season to taste with salt and pepper. Add more cream if soup is very spicy. (Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)

Lori

This is fabulous! I've made it several times. I got it from a blog and most notes are from the blog, some are mine.

Cilantro Stuffed Chicken with Poblano Chile Sauce
Ingredients
 2 chicken breasts
 1.5 tbsp chopped fresh cilantro (I used more  love cilantro.)
 2 or 3 cloves garlic
 1 tsp finely chopped onion
dusting of chili powder, salt, cumin, and cayenne
 grated manchego cheese (I have used about 1/3 cup of grated parm when I couldn't find manchego))
 Poblano sauce: 2 roasted poblano peppers, 2 cloves garlic, 1/2 small onion, 8 oz chicken broth, added 1/4 c light cream; added salt
 Directions
 I roasted the chiles first. I put them in the oven at 400 for about 15 minutes, then put them in a covered bowl for 15-20 minutes to cool.
 Cut a pocket into each chicken breast.
 Mix cilantro, garlic, onion, and manchego cheese; fill each pocket with the mixture. Coat the chicken with the spices and a touch of olive oil. Place in a baking dish and bake on 400 for approximately 12-15 minutes, flipping once. (I had to bake them for about 10 minutes extra after flipping them)
 Make the sauce: Peel skin off of roasted peppers, and chop. I kept some of the seeds because we like heat. Then, heat olive oil in a small pot and saute onions and garlic. Add peppers and broth and bring to a simmer for 1 minute. Transfer to a blender and puree. Return to pot, add cream and bring to a simmer. Season with salt
 Serve sauce over chicken.

Here is a link that might be useful: the vanilla bean

I just this weekend watched a DVD of A Moveable Feast, a PBS show where they had six PBS chefs make a dish for a "progressive dinner". Rick Bayless made some chicken enchiladas using roasted pablano peppers that looked wonderful. I haven't made it yet but I plan to. Just gotta go buy me some pablanos.

Here is a link that might be useful: Enchiladas Especiales Tacuba Style

Stacy, were your chicken breasts bone in and skin on?

Here's one I like using poblanos. I don't remember where this recipe came from.

Poblano Chicken Chowder

12 servings

1/4 cup olive oil
1 large carrot, chopped very fine
2 large onions, chopped very fine
1/2 cup chopped celery
8 cloves minced garlic
3 small poblano peppers, seeded and cut into 1/2-inch dice
salt to taste
1/2 teaspoon white pepper
2 teaspoons ground cumin
1/2 teaspoon fresh thyme
2 tablespoons chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced shredded or chopped chicken
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup heavy cream
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute and sweat for 5 to 7 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 1 or 2 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the the cream, and serve.

nope Beverly, Scott doesn't like anything but boneless skinless...sigh. So when I've made it I've used them.

That chowder sounds fantastic.

These are great recipes and I have a plant doing really well right now.

How do you freeze your poblano's? I can't possibly use all of the ones coming off.

Thanks.

Brenda

These all sound wonderful! I roasted the peppers tonight and will try some of these out this week. Thanks!

I love poblanos and will be trying some of these for sure!

I buy a lot of them at once, roast them, skin them and freeze in small amounts (like 2 peppers in each bag). I find that the texture loses some, but it is way better than the canned ones called for in many recipes (although I believe those are anaheims and not as spicy). They defrost really quickly and are very easy to chop when partially frozen. And 2 seems to be about the same amount as is in a small can.

Thanks!