Chiles Poblanos Stuffed with Coconut

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.

Heat Scale
Submit Recipe


8 fresh poblano chiles, roasted, peeled, seeds removed through a slit in the side, stems left on
1 qt water
3 cups sugar
1 tsp vanilla extract
1 qt water
3 cups sugar
1 tsp vanilla extract
2 cups freshly grated coconut
6 medium dried apricots, cut into thin strips for garnish


Prepare the chiles and make sure they have been washed properly. Let them rest for 15 minutes in plenty of ice cold water with a little salt. Drain the chiles.

Boil the water with the sugar until a syrup is obtained, remove from the flame and add one-half of the vanilla extract. Let cool.

Submerge the chiles in the syrup overnight, drain them and submerge them again, leaving the chiles for another 2 hours in the syrup. Repeat this once more until the poblanos are caramelized and sweet. Discard the remaining syrup.

Make fresh syrup by bringing the water to a boil with the sugar and boiling for 5 minutes. Remove from the stove, add vanilla extract and let cool. Generously stuff the chiles with the fresh coconut, using only the white part of the coconut. Spoon a teaspoon of the syrup over each of the chiles and serve at room temperature with thin strips of dried apricots for garnish.

Serves 8. Heat scale: Mild.

From “Fiery Foods and BBQ” Nov/Dec 2008