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 cup cornmeal
1/2 cup self-rising flour
2 tsp. baking powder
1/2 tsp. Jane’s seasoned salt
1/2 tsp. freshly ground black pepper
1/2 cup grated extra-sharp cheddar cheese
1/4 cup olive oil
1/2 cup buttermilk
1/4 cup finely chopped poblano
1 tsp. honey
2 Tbsp. beer
Preheat oven to 350F.
Sift together the cornmeal, flour, baking powder, salt and pepper in a mixing bowl. Mix in the cheese. Beat an egg in a separate bowl and then mix in with the rest of the ingredients. Pour the egg mixture slowly into the sifted mixture and combine with an electric mixer on low speed. Pour the mixture into a 10″ cast-iron skillet and bake for 25-30 minutes or until golden. Let cool and slice into triangles.
Serve with cilantro honey butter.
Yields 8 servings.
Recipe from Chile Pepper Magazine.