– 6 poblano peppers
Low in calories (approximately 30 per 100g) and rich in vitamin C, vitamin A, and antioxidants. Good source of fiber and capsaicinoids, compounds with potential anti-inflammatory properties.
About
The poblano (Capsicum annuum var. poblano) is a large, heart-shaped chili pepper native to Puebla, Mexico, where it has been cultivated for centuries. The fresh pepper typically measures 3–4 inches long and 2–3 inches wide, with thick, slightly wrinkled walls and a dark green color that darkens to near-black when fully mature. The flavor profile is mild to moderately spicy (1,000–2,000 Scoville Heat Units), with grassy, slightly sweet undertones and a firm, meaty flesh ideal for roasting and stuffing. When the poblano is dried, it is called an ancho chile and develops deeper, smoky, fruity notes with raisin-like sweetness.
Culinary Uses
Poblanos are a cornerstone of Mexican cuisine, most famously prepared as chiles rellenos (roasted, peeled, and stuffed with cheese or meat, then often battered and fried). Their thick walls make them ideal for roasting over flame or under a broiler to blister and char the skin, which is then rubbed away to reveal the tender flesh beneath. They are also diced and incorporated into salsas, soups, stews, and rice dishes, or sliced raw into salads. Beyond Mexico, poblanos have gained prominence in Southwestern and contemporary American cooking, where they are grilled, sautéed, or used as a milder alternative to jalapeños in various applications.