Poblano peppers are mild chili peppers that originated in the state of Puebla, Mexico. When dried, they are called ancho or ancho chile, from the Spanish word for “wide” (chile ancho-“wide chile”). As the poblano ripens and changes to red in color, it becomes significantly hotter and more flavorful. It is usually used in a popular dish called chile relleno. Fresh poblano peppers can be stored in brown paper bags in the crisper drawer of the refrigerator. If stored this way, they will keep their flavor for up to one week, but remember to keep checking on them! To preserve poblano peppers, first roast and peel them. This will remove the waxy skin which will improve the texture. They can then be canned or frozen. When frozen, poblanos keep their best quality by storing in an air-tight container at 0 degrees F. for up to 6-8 months.
More Recipes Using this Produce
Baked Chile Rellenos
Southwest Stuffed Poblano Peppers
Keto Stuffed Poblano Peppers with Chicken and Cheese
Southwestern Chicken and Rice Skillet Meal
Taco Stuffed Poblano Peppers
Ale’s Stuffed Poblano Peppers
Stuffed Poblano Peppers
Oven Roasted Tomatillo Salsa
Cheesy Chicken Poblano Chowder
Roasted Butternut Squash Enchilada Casserole
Mexican Stuffed Poblano Peppers
Summer Squash Enchiladas
Blackened Tomatillo Poblano Salsa with Habanero Pepper
Chiles Rellenos Jose
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