Poblano Peppers
Poblano peppers are a mild variety of chile pepper. They are as large or even larger than a bell pepper but are skinnier and have a pointy tip, similar to hot chile peppers like jalapeños. Poblanos are best when peeled and seeded, which can be done more easily after cooking.
Poblano peppers are especially good candidates for roasting. Roasting in the oven, on the grill, under the broiler, or over an open flame brings out the fruity flavors of the pepper and makes removing the tough skin a breeze. Roast until the skin is blackened and the pepper is tender but not mushy. Place in a plastic bag or a covered bowl until cooled to steam the peel. Use your hands or the back of a large knife to scrape off the burnt skin and discard it.
If you want to keep the peppers whole for stuffing, use a sharp knife to make a T-shaped opening just under the stem and remove the seeds, then stuff with your Beyond roasting, poblanos can also be chopped and left raw or sautéed for use in chilis, relishes, quesadillas, or salads. They are frequently left whole or split in half lengthwise and stuffed with a variety of fillings like cheeses, meats, and beans. Chiles en nogada, sometimes called the national dish of Mexico, is a colorful plate of roasted poblanos stuffed with meat, fresh and dried fruits, and spices, and topped with a cream sauce and pomegranate seeds.
The peppers can also be dipped in batter and fried, like for the classic dish chile rellenos. Ancho chiles (dried poblanos) can be ground and used as a spice or soaked and pureed in sauces such as mole poblano.
Poblano peppers are especially good candidates for roasting. Roasting in the oven, on the grill, under the broiler, or over an open flame brings out the fruity flavors of the pepper and makes removing the tough skin a breeze. Roast until the skin is blackened and the pepper is tender but not mushy. Place in a plastic bag or a covered bowl until cooled to steam the peel. Use your hands or the back of a large knife to scrape off the burnt skin and discard it.
If you want to keep the peppers whole for stuffing, use a sharp knife to make a T-shaped opening just under the stem and remove the seeds, then stuff with your Beyond roasting, poblanos can also be chopped and left raw or sautéed for use in chilis, relishes, quesadillas, or salads. They are frequently left whole or split in half lengthwise and stuffed with a variety of fillings like cheeses, meats, and beans. Chiles en nogada, sometimes called the national dish of Mexico, is a colorful plate of roasted poblanos stuffed with meat, fresh and dried fruits, and spices, and topped with a cream sauce and pomegranate seeds.
The peppers can also be dipped in batter and fried, like for the classic dish chile rellenos. Ancho chiles (dried poblanos) can be ground and used as a spice or soaked and pureed in sauces such as mole poblano.
Recipes:
Spicy Avocado-Poblano Salad
Spicy Avocado-Poblano Salad