Poblano chiles are one of the most complexly flavored mild to medium heat chiles. Their elongated, heart-shaped, curved, and the contorted pod is glossy, deep green, and thick at their peak ripeness. Chile contains a cotton-textured membrane laden with tiny white seeds. When cut, Chile's aromas reveal a preview of its flavors: spicy, rich, and bright. Cooked Chile brings out more flavor profiles, offering depth and undertones both smoky and savory.
You can use Poblano chiles to make the dressing, guacamole, pesto, and cornbread. You can also stuff Poblano chiles with meat, quinoa, and vegetables. And you can try to make soup using Poblano chiles; it is delicious with zucchini.
Store unwashed poblano peppers in the crisper drawer in your refrigerator for a week to 10 days. Roasted, peeled peppers can be stored in a closed container for a few days in your refrigerator. Raw or roasted peppers can be frozen for a few months then used in various recipes.
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