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 Tbsp. olive oil
1 medium yellow onion, diced fine
1/2 cup fresh garlic, chopped fine
2 cups poblano chile peppers, roasted, peeled, seeded and chopped
2 tsp. dried oregano (Mexican preferred)
salt to taste
12 slices provolone, cut in half – enough for eight 6 oz. steaks
Green chile sauce (see recipe in Anaheim Recipes)
Heat the olive oil over medium heat. Add the garlic and onion. Saute until the onion turns transparent, about 5-6 minutes. Add the poblanos, oregano and salt. Cook another 5 minutes and remove from the heat.
Grill the steaks until 2/3 done. Place the steaks under a preheated broiler. Top the steaks with the green chile sauce and provolone. Cook for 1-2 minutes, or until the cheese has melted and the steaks are done.