Rajas de Chile Poblano

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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8 poblano chiles, roasted and peeled
6 Tbsp. peanut oil
1-1/2 medium onions, thinly sliced
1/2 tsp. salt


“Rajas” means strips in Spanish. This is an authentic recipe from northern Mexico.

Remove the seeds and veins from the chiles and cut them into approx. 1-1/2″ x 1/2″ strips. Heat the oil and fry the onions gently until soft. Add the chile strips and salt to the onions in the pan.

Cover and cook gently for about 8 minutes. These can be prepared ahead of time as they will keep in the refrigerator for several days. These are a great accompaniment to broiled meats.