Poblano Pepper Recipes
Poblano peppers are a large green pepper originating from Mexico. Many of the most common poblano pepper recipes are versions of chile relleno (stuffed peppers), but don’t let that trick you! These peppers are just as versatile as they are tasty. When dried, poblano peppers are called ancho peppers, similar to how a dried jalapeno pepper is a chipotle. Poblanos are usually pretty mild, but they can be spicy, so make sure you have a tolerance for the heat, or try your specific peppers before you start cooking.
How to prepare Poblano Peppers
Poblano peppers tend to be thicker and waxier with tougher skin than the similar-looking bell peppers. While you can cut them up and saute them with the skin on, most recipes will call for charring them and removing the outer skin. My favorite way to do this is to char them under an oven broiler for about 5 to 10 minutes, then put them in a sealed container like a lidded bowl to let them steam and cool. Once cool, you can easily peel the skin from the peppers.
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