Chile-Cheese Flatbread Burritos
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
3 large poblano chiles
4 naan or 6 pocketless pita
2 cups shredded roasted chicken (12 ounces)
2 scallions, thinly sliced
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1/4 cup canola oil
Roast the poblanos over a gas flame or under the broiler, turning, until charred. Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core, seed and thinly slice the chiles.
In a nonstick skillet, heat the oil, cook the burritos over moderate heat, turning, for 6 minutes. Remove the toothpicks and serve.
Recipe by Grace Parisi, via foodandwine.com