Cornmeal Crusted Poblanos with Roasted Jalapeño Aioli

Yesterday, we posted a link on How to Roast Peppers at Home (inspired by our recent trip to New Mexico). Today, we’re building upon that post to build a meal from two different types of roasted peppers: Poblano and Jalapeño! We took the former and built a crispy shell for it with cornmeal, which gave the item a unique sweetness to the muted heat. As for the latter, we turned that into a spicy sauce to dip the poblanos in. In all, the flavours combined really well, and this formed the basis of a really fun vegetarian meal.

We served our peppers with Homemade Refried Beans and a side salad. However, these would also go well with a spiced Mexican style rice if you prefer. OR, you could serve these as a side dish alongside your favourite Tacos (some of ours would pair better with these than others), a Shrimp and Guacamole Burrito, a Burger (Chorizo or Poblano Pepperjack would be good options), or even Taco Meatloaf!

Time: 35 Minutes


  • For your Peppers:
    • Poblanos
    • A tablespoon or two of All Purpose Flour
    • Egg
    • Corn Meal
  • For your Aioli:
    • Mayonnaise, although if you prefer, you can swap this out for Sour Cream.
    • Jalapeño
    • Garlic Powder
    • Paprika
    • Ground Cumin
    • Lime Juice


  • Roast your Peppers (poblano and jalapeño alike), and peel the skins off after.
  • Set aside three bowls. In the first, add some flour. Beat an egg or two in the second. Pour some corn meal into the third.
  • Working one pepper at a time, coat in flour, egg wash, and then encrust in cornmeal. Then, set aside on your air frying basket (or a baking sheet if using a conventional oven), and coat the rest of your poblanos likewise.
  • When all of your poblanos are coated, give them a quick oil spray, and air fry at 400 degrees F for about 10-12 minutes (or cook in oven at 425 for 12-15 minutes).
  • As your peppers cook, turn your attention to the sauce:
    • Dice your roasted jalapeño.
    • Scoop some mayonnaise into a small bowl, and add in your jalapeño.
    • Add the rest of our aioli ingredients, and stir to combine.
  • When your peppers and aioli are ready to rock, you’re done! Plate, devour, and enjoy!


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