What is a Poblano chile?
A Poblano chile is a type of pepper that originates from the Mexican state of Puebla and grows in Mexico and the U.S. The pepper is dark green in color and large, measuring up to six inches long and three inches wide.
What do Poblano chiles taste like?
Poblano peppers have an earthy flavor and are mild in heat. They have a similar taste to green bell pepper, except with slightly more spice. They register at about 1,000 to 2,000 Scoville units, making them much milder than a jalapeno pepper.
How can you eat Poblano chiles?
Poblano peppers can be eaten either raw or cooked, but are commonly eaten roasted. To prepare roasted poblanos, grill them over the open flame on your stove, in the oven or on a grill, until the skin is blackened and the peppers are soft. Allow the hot peppers to sit in a covered container or plastic bag, and peel the charred skin once they’ve cooled. Poblano peppers are great to use in stuffed pepper recipes like Chiles Rellenos. They can also make a great addition to soups and cheese dishes like quesadillas and cream sauces for a peppery and slightly smoky flavor.
Where can you buy Poblano chiles?
Find poblano peppers year-round at most supermarkets. They are located in the produce section and usually sold by the pound.
How do you store Poblano chiles?
Store raw Poblano peppers in the refrigerator for up to three weeks in the crisper drawer. Store roasted peppers in the fridge in an airtight container for up to three days.
Fun Fact about Poblano chiles:
Ancho chiles, some of the most popular chiles in Mexican cooking, are the dried version of Poblano chiles.
Did you know?
If you can’t find Poblano peppers at the grocery store, try looking for Anaheim peppers as a substitute in your recipe.
Recipes Using Poblano Chiles:
This classic Mexican dish is made with roasted poblano peppers that are peeled and stuffed with Monterey Jack cheese. The chiles are closed shut with toothpicks and dipped in fluffy beaten eggs. The poblanos are then fried on each side, and then drowned in a mild tomato sauce made with onions, garlic, and oregano.
This variation of a chile relleno gets its inspiration from jalapeño poppers. In a frying pan, sear chicken tenderloins on both sides until browned. Make a slit in the pepper, and remove the seeds and veins. Stuff the pepper with one piece of chicken, cheddar cheese, and cream cheese. Wrap the pepper in a partially cooked piece of bacon and bake the peppers in the oven until they are tender.
Poblano Cream Sauce
Use this cream sauce to top anything from steak and chicken to breakfast burritos and salad bowls. It is made by blending roasted poblano peppers with sautéed onions, garlic, cream, sour cream, cumin, and chicken broth that has been reduced in a saucepan. Blend the mixture until it is completely liquefied, and then stir in sour cream. If you don’t have chicken broth, try using chicken bullion and water instead.
Marinated Steak and Pepper Fajitas
In the refrigerator, marinate sliced poblanos, onion, and thinly sliced steak with lime, beef broth, garlic, chili powder, salt, and pepper. Let this marinate overnight or for at least 8 hours. Drain the marinade and cook in a large skillet until the steak is brown and the vegetables have caramelized. Serve with tortillas, your favorite salsa, and avocado.
Zucchini Salsa Verde
Make this salsa by cooking zucchini, onion, tomatillos, poblanos, and jalapeños. Once the vegetables are tender and have slightly charred, set them aside to cool. Using a manual food chopper or your knife, chop the ingredients finely and season with lime, salt, and hot sauce.