Poblano chilies add just enough spice

Use them instead of bell peppers when you want a spicy kick.

By Carol Mighton Haddix
Published June 20, 2007

Did you know that when a poblano chili ripens, then is allowed to dry, it is called an ancho chili?

Both forms can be found in supermarkets, but use the fresh chili if you are looking for a milder spiciness in dishes. Poblanos range from mild to picante in heat level, but generally are milder than jalapenos or serranos.

The fresh, dark green chili has a tapered, uneven shape and is one of the larger chilies available, similar in size to a small green bell pepper.

The poblano's color ranges from a medium green to green-black.

Look for a shiny, firm, nonwrinkled exterior and fresh-looking stems. "It is when they are in this condition that their flavor is so rich and inky and is complemented so deliciously by cream, corn, squash flowers and cheese, " writes Diana Kennedy in The Cuisines of Mexico.

Store the chilies in a crisper drawer, wrapped, for three to four days. Once roasted, the chilies can be stored in the freezer for use later in cooked preparations, according to Kennedy.

Use poblanos in any preparation that calls for bell peppers - if you like a spicy kick. As with most chilies, handle them with rubber gloves to avoid skin irritation or wash your hands thoroughly after touching them.

Mexican cooks often roast poblanos over an open flame until the skin chars. Then they cool them in a bag or covered bowl and peel off the skins. The chilies can be stuffed with meat or cheese as in chilies rellenos, or cut into strips called rajas and used in quesadillas, casseroles or alongside roasted meats. Strips of poblanos stir-fried or sauteed with slivers of onion are an excellent topper for a grilled steak.

[Last modified June 19, 2007, 09:30:02]