Poblano peppers are a popular and versatile chili pepper used in Mexican and Southwestern cuisines. Their mild, earthy flavor makes them perfect for stuffing, roasting, sautéing, and adding to various dishes. But with so many options, what is the absolute best way to eat a poblano pepper?
Quick Overview of Poblano Peppers
Let’s start with a quick rundown of what exactly poblano peppers are:
- Poblano peppers are a mild chili pepper that register between 1,000 to 2,000 on the Scoville scale, which measures a pepper’s spiciness or heat level.
- They have a rich, earthy flavor with just a hint of heat.
- Compared to other peppers, poblanos are one of the largest, typically 4-6 inches long.
- They are dark green in color, sometimes ripening to red or brown.
- Poblano peppers originate from the state of Puebla, Mexico, hence their name.
- When dried, poblanos are transformed into ancho chiles.
- Common dishes that use poblano peppers include chiles rellenos, mole sauces, stuffed peppers, rajas con crema, chile verde, and more.
Now that you know the basics about poblanos, let’s explore the best ways to eat them!
Roasting Poblano Peppers
One of the most popular preparation methods for poblano peppers is roasting. Here are some tips for roasting poblanos:
- Roasting helps bring out the full, complex flavor of the peppers.
- It also softens their texture and removes the waxy skin, making them easier to peel.
- To roast, place the poblanos directly over an open gas flame, under the broiler, or on a baking sheet in a very hot oven (500°F). Roast, turning occasionally, until charred all over.
- Transfer the blackened peppers to a bowl, cover with plastic wrap or place in a paper bag, and let steam for 10-15 minutes. This helps loosen the skins.
- Gently peel off the charred skins under running water or use your fingers. Don’t rinse too much or you’ll wash away the roasted flavor.
- Remove the stems and seeds if desired.
Once roasted, poblanos are perfect for:
- Chopping up and adding to dishes like eggs, rice, soups, tacos, etc.
- Making chiles rellenos – stuff with cheese, meat, etc. and batter-fry.
- Layering into casseroles and bakes.
- Topping pizzas, nachos, sandwiches.
- Pureeing into salsas, sauces, dips.
Roasting really concentrates their flavor and brings out their natural sweetness.
Stuffing Poblano Peppers
Stuffing roasted poblanos is another excellent preparation method. Some tasty fillings include:
- Cheese – Oaxaca, queso fresco, Monterey jack, cotija, etc.
- Meat – Ground beef, pork, turkey, chorizo, etc.
- Beans – Black, pinto, refried, etc.
- Rice – Cilantro lime, Spanish, etc.
- Veggies – Onions, corn, zucchini, spinach, etc.
- Fruits – Dried fruits like raisins, cranberries, apricots.
- Nuts – Pecans, walnuts, pine nuts.
- Herbs – Cilantro, oregano, cumin, chili powder.
Mix and match different fillings for endless flavor combos. Stuff lightly to allow the poblano flavor to still shine through. Top with sauce, bake or grill until heated through, and enjoy!
Popular Stuffed Poblano Dishes
Here are some favorite stuffed poblano preparations:
- Chiles Rellenos – Stuffed with cheese, battered and fried.
- Chiles En Nogada – Stuffed with meat, fruit, nuts, and topped with a walnut cream sauce.
- Rajas con Crema – Roasted, peeled, stuffed with cheese, and topped with crema.
Sautéing Raw Poblano Strips
Sautéing raw poblano strips or “rajas” is popular in Mexican cuisine. Follow these steps:
- Slice the raw peppers into thin strips, discarding seeds and stems.
- In a hot pan, sauté the strips in olive oil until slightly softened, about 5 minutes.
- Season with salt, pepper, garlic, onions, etc.
- Finish with a squeeze of lime juice.
Use sautéed poblano rajas in:
- Tacos and tostadas
- Quesadillas and burritos
- Scrambled eggs
- Fajitas
- Enchiladas and tamales
Their soft texture and bright flavor really shine through when sautéed.
Pickling Poblano Peppers
Pickling poblanos is an easy way to enjoy their flavor year-round. Here are pickling tips:
- Use a salt and vinegar brine.
- Slice peppers into strips, dice, or leave whole with stems removed.
- Add garlic, onions, and spices like coriander, bay leaves, peppercorns, and mustard seeds.
- Refrigerate pickled poblanos for 1-2 weeks for best flavor.
Try pickled poblanos in:
- Tacos, burritos, sandwiches
- Salads, slaws, relishes
- Quesadillas, nachos, pizza
- Antipasto platters
Their tangy crunch adds great texture and zing!
Pureeing Into Sauces and Salsas
Poblano peppers are commonly used in Mexican sauces and salsas. Blend fire-roasted poblanos with:
- Tomatoes, garlic, onion, cilantro – for roasted salsa verde
- Stock, nuts or seeds – for creamy mole sauce
- Tomatillos, garlic, cilantro – for tangy green enchilada sauce
Puree until smooth. Poblano-based sauces pair perfectly with:
- Enchiladas
- Tamales
- Tacos
- Quesadillas
- Chilaquiles
- Meats
Their mild flavor allows the other ingredients to shine.
Grilling Poblano Peppers
Grilling brings out the smoky side of poblano peppers. Follow these grilling tips:
- Grill poblanos over direct high heat until charred, about 5 minutes per side.
- Move to indirect heat, close grill lid, and cook for 15-20 more minutes until softened.
- Place grilled poblanos in a covered bowl to steam and loosen skins.
- Peel, seed, and slice into strips.
Add grilled poblano strips to:
- Fajitas, tacos, quesadillas
- Scrambled eggs, omelets, breakfast burritos
- Salads, wraps, sandwiches
- Pizza, flatbreads
- Casseroles, pasta, risotto
Their charred flavor adds a smoky note.
Eating Raw Poblano Peppers
You can also eat poblano peppers raw for a crisp, sharp flavor. Try raw poblanos:
- Chopped into fresh salsas
- Sliced into salads
- Diced and added to guacamole
- Chopped into pico de gallo
- Added to ceviches
Their spicy kick really comes through uncooked. Balance with creamy, crunchy ingredients.
Drying and Using Ancho Chiles
When dried, poblano peppers transform into ancho chiles. Here are tips for using anchos:
- Toast in a dry pan to intensify flavor.
- Rehydrate in hot water or broth before use.
- Blend into red enchilada or mole sauces.
- Add to stews, chilis, soups for mild heat.
- Grind into spice rubs and marinades.
Drying creates an earthy, raisin-like taste. Anchos add great flavor, color, and just a touch of heat.
Freezing Poblano Peppers
Freezing lets you enjoy poblanos year-round. To freeze:
- Roast or sauté peppers first.
- Cool, slice or dice peppers.
- Lay flat in single layer on baking sheet.
- Freeze solid, then transfer to freezer bags.
Frozen poblanos are great for:
- Chilis, soups, stews
- Casseroles, egg dishes
- Salsas, sauces
Frozen pre-cooked poblanos keep most of their texture and flavor.
Canning Poblano Peppers
Canning lets you store poblanos for over a year. To can poblanos:
- Wear gloves – capsaicin can burn skin.
- Slice peppers into strips, removing seeds.
- Pack into hot sterilized jars, leaving 1 inch headspace.
- Pour over hot vinegar brine leaving 1/2 inch headspace.
- Process filled jars in a water bath canner for 15 minutes.
Use homemade canned poblanos in:
- Salsas, sauces, soups
- Casseroles, stews, chilis
- Tacos, nachos, quesadillas
- Salads, rice dishes, pasta
Canned poblanos keep their texture and kick for over a year.
Pickling Poblano Peppers
Pickling poblanos is an easy way to enjoy their flavor year-round. Here are pickling tips:
- Use a salt and vinegar brine.
- Slice peppers into strips, dice, or leave whole with stems removed.
- Add garlic, onions, and spices like coriander, bay leaves, peppercorns, and mustard seeds.
- Refrigerate pickled poblanos for 1-2 weeks for best flavor.
Try pickled poblanos in:
- Tacos, burritos, sandwiches
- Salads, slaws, relishes
- Quesadillas, nachos, pizza
- Antipasto platters
Their tangy crunch adds great texture and zing!
Conclusion
So in summary, while poblano peppers are delicious when roasted, grilled, stuffed, or added to dishes, the absolute best way to maximize their flavor is to use a variety of cooking methods.
Experiment with roasting, sautéing, grilling, stuffing, pickling, pureeing, and drying poblanos. Use them in salsas, sauces, stews, egg dishes, casseroles, tacos, and more. Finding new ways to experience their earthy, mildly spicy taste is half the fun.
Poblano peppers are extremely versatile chili peppers. With all these tasty options, you’ll never get bored with these flavorful peppers!