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.
2 poblano chiles, roasted, peeled, seeded and diced
1/2 cup pumpkin seeds or pine nuts, toasted
1/4 cup cilantro with stems, coarsely chopped
1 or 2 serrano or jalapenos, blackened (optional)
2 tsp. extra-virgin olive oil
3/4 tsp. freshly squeezed lime juince
1/4 tsp. salt
Put the poblanos, pumpkin seeds, cilantro and serranos(if using these) into a food processor and pulse until pureed. Add the olive oil in a steady stream with the machine running. Add the lime juice and salt, mixing well. Taste and adjust the seasoning if necessary. This is a very good spread for quesadillas.
Yields 4 servings.
Recipe from Chile Pepper Magazine.