(Chiles Poblanos)
Poblanos are the most popular chiles in Mexico. They are flavorful, but not too spicy. Roasting them not only helps bring out the flavor, but makes it easier for you to take off their pesky skins. The darker green versions are also called pasillas, and they sometimes can be slightly hotter than the lighter green ones. You can also substitute two Anaheim chiles for each poblano.
6 large poblano or pasilla chiles
Preheat your broiler.
Place the chiles on a baking sheet and place them under the broiler. Broil until parts of the skin are blackened, 5 to 7 minutes. (Don’t be alarmed when you hear the skins make popping noises!) With tongs or an oven mitt, carefully turn over the chiles. Broil until parts of the chiles are partially blackened on both sides, another 5 to 7 minutes.
Remove from the oven and place the chiles in a large plastic bag and seal it, letting the chiles steam.
After 5 to 10 minutes, check on the chiles. They should be steamed and the skins should peel off easily. Remove the skins from each chile by peeling with your fingers under cold running water.
At this point, you can stuff the chiles with cheese to make Stuffed Peppers, slice them to put on sandwiches and burgers, or use strips of them to enhance your quesadillas and enchiladas.
These chiles can be stored in plastic zipper bags or tightly closed glass jars in the refrigerator for about 1 week or frozen for 2 months.