Add some kick to foods with poblano chilies

Did you know?

When a poblano chili ripens, then is allowed to dry, it is called an ancho chili.

Both forms can be found in supermarkets, but use the fresh chili if you are looking for a milder spiciness in dishes. Poblanos range from mild to picante in heat level, but generally are milder than jalapeños or serranos.

The fresh, dark green chili has a tapered, uneven shape and is one of the larger chilies available, similar in size to a small green bell pepper.

The poblano’s color ranges from a medium green to green-black.

Buying tips

Look for a shiny, firm, nonwrinkled exterior and fresh-looking stems. “It is when they are in this condition that their flavor is so rich and inky and is complemented so deliciously by cream, corn, squash flowers and cheese,” writes Diana Kennedy in “The Cuisines of Mexico.”

Storing hints

Store the chilies in a crisper drawer, wrapped, for three to four days. Once roasted, the chilies can be stored in the freezer for use later in cooked preparations, according to Kennedy.

Cooking suggestions

Use poblanos in any preparation that calls for bell peppers – if you like a spicy kick. As with most chilies, handle them with rubber gloves to avoid skin irritation or wash your hands thoroughly after touching them.

Mexican cooks often roast poblanos over an open flame until the skin chars. Then they cool them in a bag or covered bowl and peel off the skins. The chilies can be stuffed with meat or cheese as in chiles rellenos, or cut into strips called rajas and used in quesadillas, casseroles or alongside roasted meats. Strips of poblanos stir-fried or sautéed with slivers of onion are an excellent topper for a grilled steak.