Poblano peppers (pronounced po-BLAH-no) are thick, dark green-skinned chili peppers that are named after their place of origin: Puebla in Central Mexico. These chili peppers tend to be wide at the top, but with a pointy bottom. When poblano peppers are dried, they’re called ancho chilies. These are different from chipotle peppers, or smoked and dried jalapeno peppers. While poblanos tend to have a mild flavor, occasionally they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.
It has been a good summer for growing peppers, including poblanos, in my area. Here are two ways I prepare them.
Baked Chiles Rellenos
I prefer to bake these chilies instead of frying them.
8 fresh poblano chiles
2 cups shredded cheddar cheese, divided
4 eggs, beaten
8 teaspoons granular flour, such as Wondra or Cassava (gluten-free)
Preheat the broiler. Lay chiles in a single layer on a baking sheet lined with foil. Cook about 4 inches. from the broiler until the chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit for 30 minutes. Peel the chiles and discard the skins. Cut a slit in the side of each chili. Remove the seeds. Set chiles aside on layers of paper towels to dry.
Preheat the oven to 375°F.
Stuff the chiles with 1 ½ cups of the cheddar and place the chilies in a greased baking dish. Sprinkle each chile with one teaspoon of the flour. Pour the beaten eggs over the stuffed chilies. Sprinkle chiles with the remaining cheese. Bake until the top starts to brown and the eggs are set but still soft, about 30 minutes.
Southwest Poblano Peppers
10-12 large poblano chiles
1 cup diced onion
1 tablespoon olive oil
1 pound ground beef
4 tablespoons taco seasoning
¾ cup of water
2 cups Mexican blend cheese, shredded
Preheat the oven to 350°F.
Cut the poblanos in half and remove the seeds. Grease a large roasting pan and place the peppers in the pan.
Heat olive oil in a skillet over medium heat. Sauté the onions until tender. Add the beef and saute until brown. Add the taco seasoning and water. Simmer until most of the liquid is absorbed.
Place a tablespoon or two of seasoned ground beef in each pepper. The amount will depend on each pepper’s size.
Top with the Mexican cheese. Spray aluminum foil with nonstick oil. Cover the pan and bake for 30 minutes. Remove foil and bake 15 minutes longer.
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