Recipes - with Chiles Poblano Peppers from My Kitchen Vault

Chiles Poblano Peppers (Capsicum annuum) are large, relatively mild, cone-shaped green peppers that look like green bell peppers, but longer and skinnier. Poblano chilies are native to Mexico and their use dates back to pre-Hispanic times. They are part of the Capsicum family, have a high content of Vitamins A and C, and a very low content of capsaicin that explains their special, mild taste. Poblano chilies should be dark green, firm, and free from blotches. The waxy skin is usually peeled off after roasting. After being peeled, Poblano chilies will stay well-conserved in the refrigerator for up to one week, or for many months when sealed in an airtight container and frozen. Poblano chilies can be dried, ground, and used as a spice. Dried Poblano chilies are called Ancho chiles, which describes the new wide, flat, heart-shaped form they take on upon losing their moisture. Although Poblano chilies are considered mild in Mexico, different chilies, even chilies from the same plant, can be inexplicably hotter than usual. Untrained palettes may find them to be spicy. The scarce amount of capsaicin that is found in Poblano chilies resides in the seeds and membranes. To reduce spiciness, remove all seeds and membranes before use. Poblanos chilies are a staple in Mexican cuisine, and can be dried, fried, roasted, blackened, and stuffed. They are used in many typical dishes, such as chiles rellenos (stuffed Poblano chilies), rajas con crema y queso (chili peppers with cheese in cream sauce), and arroz verde (green rice). Poblano chilies are also popular in the U.S. and can be found at most well-stocked grocery stores. CHILES RELLENOS (stuffed Poblano chilies) 4 Poblano chilies ½ lb. Jack cheese 1 egg white Breadcrumbs Canola oil Salt to taste Blacken chilies over an open flame, turning frequently to avoid burning. Place hot chilies in a plastic bag and tie shut so that bag inflates. Leave for 30 minutes. Remove chilies and peel blackened skin off with your fingertips. Cut a 2 inch opening in one side of the chili. Carefully remove seeds and membranes. Stuff each chili with cheese. Close slit with toothpicks. Dip chili in egg white and cover in breadcrumbs. Add salt to breadcrumbs if desired. In a medium-sized skillet, fry chilies in hot oil until browned on all sides. Remove toothpicks and enjoy! RAJAS CON CREMA Y QUESO (chilies with cheese in cream sauce) 4 Poblano Chiles 1 medium onion 2 cloves of fresh garlic ½ cup defrosted frozen corn kernels ½ cup sour cream ½ cup feta cheese Canola oil Blacken chilies over an open flame, turning frequently to avoid burning. Place hot chilies in a plastic bag and tie shut so that bag inflates. Leave for 30 minutes. Remove chilies and peel blackened skin off with your fingertips. Slice chilies into thin strips, discarding seeds and stems. In a large skillet, sauté diced onion until soft. Add chili slices and minced garlic and sauté for 10 minutes. Reduce flame and stir in corn and sour cream. Simmer for 5 minutes, stirring frequently. Place cubed cheese in mixture, turn off flame, and cover for 10 minutes. ARROZ VERDE (green rice) 1½ cup water or vegetable stock ½ lb tomatillos (green tomatoes) 2 Poblano chilies ¼ cup fresh cilantro 1 tablespoon olive oil 1 cup medium grain white rice 1 small onion 5 cloves garlic 1 vegetable stock cube, optional Salt to taste Remove husks from tomatillos and wash. Remove seeds and stems from chilies Boil tomatillos, chilies, in water or stock for 10 minutes or until chilies are soft. Liquefy mixture with in the blender. Add onion, garlic, and cilantro and liquefy. In a medium-sized saucepan, heat olive oil and add rice. Stir constantly until rice becomes golden, about 8 minutes. Add mixture from blender, stir once, cover, and simmer for 15 minutes. Check rice- if rice is ready, turn off flame and leave covered for 10 minutes. If not, add extra water or stock and let simmer until done. Erica