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.
1 tsp. plus 2 Tbs. vegetable oil
1 poblano chile, cut into long, thin strips
6 oz. Mexican-flavored ground soy “meat”
1 15.5-oz. can pinto beans, drained and rinsed
1 15oz. can hominy, drained and rinsed
1 cup prepared salsa, plus more for drizzling
1 Tbs. chili powder, or to taste
1 Tbs. fresh lime juice, or to taste
6 whole wheat tortillas
6 large lettuce leaves
1/2 cup reduced-fat shredded cheddar cheese
Heat 1 tsp. oil in skillet over medium heat, and sauté poblano strips 1 minute, or until golden. Transfer to small plate.
Heat remaining 2 Tbs. oil in skillet over medium heat, and add soy “meat,” beans, hominy, salsa, chili powder and lime juice. Cook 7 minutes, or until sauce is thick.
Meanwhile, warm tortillas on skillet or griddle over medium heat or in microwave. Place tortillas on individual serving plates. Put 1 lettuce leaf on each tortilla, spoon filling mixture onto lettuce leaves, garnish with poblano strips and cheese, and serve.