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.
1/2 poblano chile, seeded, deveined, and cut into chunks
1 cup low-fat shredded Cheddar cheese
4 Tbs. butter or margarine, softened
2/3 cup all-purpose flour
1/3 cup yellow cornmeal or polenta
1/4 tsp. salt
Pinch cayenne pepper, optional
Chop poblano in food processor, until finely minced. Add cheese and butter, and blend until smooth. Add flour, cornmeal, salt, and cayenne, if using, and blend until smooth dough forms. Transfer to large sheet of parchment paper, place second sheet of parchment on top, and press into 1/4-inch-thick disk. Refrigerate 1 hour, or overnight. 2. Preheat oven to 350°F. Peel dough disk off parchment, and place parchment sheets on 2 baking sheets, clean-sides up. Cut dough into 24 2-inch rounds with cookie cutter. Cut each round into 2 semicircles. Transfer to parchment-lined baking sheets. Bake 10 to 15 minutes, or until wafers are light brown. Cool on baking sheets.
Makes 48 wafers.