Poblanos Desebrados

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.

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12 poblano peppers
2 Tbsp. oil
2 cups tomatoes, chopped
2 cups onions, chopped
2 cups grated Monterrey Jack cheese


Roast the peppers.

Cut the peppers into 1/4″ wide strips. Saute the tomatoes and onions in olive oil until softened. Add the sliced peppers and the grated cheese, and stir together in the saute pan. Simmer for 5 minutes. Remove from the heat and pour into an oven-proof serving dish. Sprinkle the top with a little more grated cheese just before serving. (If necessary, reheat in the oven, uncovered for 5 to 10 minutes until the cheese topping is melted and lightly browned.)

Yields 8-10 servings.