Garde-manger
Meilleur Poblano pour la cuisine maison
À quoi sert Poblano, quelles cuisines l’emploient, et où le trouver.
Pourquoi commencer ici
The stuffing chile: wide enough for cheese, mild enough for a child, dark enough to look serious on a plate.
Blister the skin over a flame or under a broiler. Sweat it in a towel. Peel. The flesh should be tender, not mush. For rajas, slice and stew with onion and crema. For rellenos, keep the stem on so the pepper holds its shape.
Heat varies. Taste a sliver. Some poblanos are almost sweet. A few will surprise you.
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