I love poblano peppers. Taste is strictly a matter of personal preference, but I find poblanos to be every bit as tasty as jalapeños. One poblano weighs as much as four or five jalapeños, yet I can clean the seeds and pulp out of a big poblano in less time than it takes to clean one little jalapeño. That makes for a big saving of prep time.

Oddly, my stores name them “pasilla peppers”, which are dried, and sometimes smoked, chilaca chili peppers.
https://theaustinartisan.com/poblano-vs-pasilla/

Raw poblanos aren’t as zippy as raw jalapeños, but after cooking neither poblanos nor jalapeños have any significant heat. Cooking also tenderizes them and enhances their flavor.

How I cook them
After cleaning and slicing, I put the peppers in a 1 qt Corelle bowl then set the bowl into my stovetop pressure cooker. Ten minutes at 15 PSI, then about five minutes of natural cooling to atmospheric pressure is right for me. When I open the cooker the aroma is delectable! Some of mine:

Two large poblanos, sliced, just out of my pressure cooker.


Drizzled with ranch dressing they are indescribably delicious!

Chile rellenos. Stuff those peppers with cheese, dip in egg and pan fry. (Roast the skins off first with a plumbers torch).

I usually devote an entire row of the garden to Poblanos, OTOH Jalapenos and Serranos have to share a row. I freeze the whole raw peppers I don't use immediately, and they retain flavor for months into the Winter. If the peppers at your local supermarket are old and scrawny, try a Latino Mercado, they are more likely to have big fat fresh ones.

I have stuffed many Poblanos, but I prefer the Hatch/New Mexico-style peppers (Big Jim variety) for cheese-stuffed. Poblanos seem to compliment a ground meat taco-style filling, or a meat+rice+cheese combo.

quote:

Originally posted by Beancooker:
Chile rellenos. Stuff those peppers with cheese, dip in egg and pan fry. (Roast the skins off first with a plumbers torch).

That is my favorite and my go-to in most any Mexican restaurant with them on the menu. I had them in Orlando a few years ago and was surprised when I got poblanos stuffed with a meat/raisin/nut mixture instead of cheese. I guess there are many variations of them.

A main ingredient of my Fajitas.
I treat them different that Jalapenos because it is less heat.
Hatch in season are special.
BTW, I have a couple Jalapeno plants, may expand to some other peppers.

Chicken in Poblano Cream Sauce

3 or 4 poblanos, seeded & chopped
1/2 cup milk
4 T. Butter, divided use
2 Tbsps Flour
1 cup Mexican Crema
4 boneless skinless chicken breast halves
1 cup shredded manchego, jack or mozarella (I'm using queso quesadilla)

Puree chiles with milk in blender Make roux with 2 T. of butter & flour, cook until slightly brown Stir in chile puree and cook until slightly thickened Turn down heat and add crema, heat until it GENTLY simmers Meanwhile, brown chicken in large skillet with 2 t. butter, 4 minutes to a side on medium high heat Put in buttered baking dish, top with sauce and shredded cheese.

Bake at 350 for 20-30 minutes until done

As one friend said, I’d eat that sauce on cardboard

Flour should be at least two tablespoons.

^^^^^^
Do you know how to edit your posts, Melissa?

Nope, I looked and didn’t see how.

Click the little folder icon showing the eraser end of a wooden pencil. Below your post at the right side. Nifty, it is.

Aha, I had to look closely. I’m on a tablet and my eyes are tired. Thank you!

A few more recipes here:

https://peppergeek.com/poblano-pepper-recipes/

quote:

Originally posted by Beancooker:
Chile rellenos. Stuff those peppers with cheese, dip in egg and pan fry. (Roast the skins off first with a plumbers torch).

What’s the point in roasting the skin off? When I cook poblanos I leave the skin on, and they’re delicious.

Furthermore, with many vegetables, the skin has nutrients not present in other parts.

I’m going to cook a mess of poblanos today.

This is one of my favorite poblano recipes. Super simple, but good.

Poblano Con Queso Tacos

1 large poblano
Block of Manchego cheese (or Monterey Jack, or Pepper Jack)

1) Cut the top off the poblano and remove the insides. Insert a large block of cheese in the open end.

2) Place on a baking sheet, using the cut off top to prop up the open end of the pepper at an angle so the cheese doesn't all run out when melted.

3) Place in oven under the broiler, and roast the poblano until charred completely and slightly softened, turning a few times throughout using tongs to ensure the outside is fully charred.

4) Remove from oven, discard the top, then roughly dice the roasted poblano and melted cheese.

5) Heat a small frying pan or griddle over medium heat on the stove, and add the diced poblano and cheese mixture. Cook until cheese is completely melted and just slightly browned.

6) Put the poblano and cheese mixture on tortillas. Add salsa or any other desired toppings.


I got it from one of my favorite Youtube cooking channels:

I always throw in a whole, smoked pablano into my chili to add a little flavor. Yum!

Is there a Karma somewhere in this thread? If so, I’m in!

These are what you need if you want to core and de-seed jalapeno's. We do a lot of jalapeno poppers every year when the local farmers markets start selling fresh peppers and then when our own garden batch comes in.
These work great and are cheap to buy.

I've never really tried poblano's. I'm always looking for heat in Mexican peppers and poblano's lack that.

You can make jumbo atomic buffalo turds (ABTs) out of poblanos. Definitely not as atomic as jalapeno, but they're huge.

Directions:

Soften cream cheese

Add 1/2 Tbsp of taco seasoning and mix

Mix in equal parts of shredded cheddar (or a Mexican melting cheese)

Slice poblanos in half the long way

Stuff with cream cheese mixture

Wrap in bacon

Cook at 400 for 20 to 25 minutes

Protect and enjoy

---

Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

quote:

Originally posted by lastmanstanding:
These are what you need if you want to core and de-seed jalapeno's.
These work great and are cheap to buy.

We have one of these and it is the bee's knees. LOL

quote:

Originally posted by Beancooker:
Chile rellenos. Stuff those peppers with cheese, dip in egg and pan fry. (Roast the skins off first with a plumbers torch).

Bingo.

quote:

Originally posted by PASig:
I had them in Orlando a few years ago and was surprised when I got poblanos stuffed with a meat/raisin/nut mixture instead of cheese. I guess there are many variations of them.

Yep, as with many foods, there are a number of regional variations, and wherever the people making them come from will somewhat dictate what you get when you order them in a restaurant.