• Sonya Santos de Arredondo

Chile Poblano Recipe

Sonya Santos de Arredondo

INSTAGRAM y TWITTER @sonyasantosg


The name of "poblano" chili it's believed that originated from the state of Puebla, Mexico. Nowadays three quarters of the vegetable is generated in the states of Sinaloa (26%), Zacatecas (24%), Guanajuato (15%) and Durango (10%), not in Puebla. It has the highest production, followed by jalapeño and serrano peppers.  Once dry, it produces two varieties: "mulato" peppers and "ancho" peppers.  The difference between the two is of a genetic order and you distinguish them by their color and flavor.  Ancho chili is reddish, while mulato is brown. It is low in capsaicin, making it less spicy.

I leave below a mexican recipe;  Slices with Cheese.


- 3 poblano peppers, roasted, peeled, deveined and sliced

- 1/4 sliced ​​onion

- 1 C of corn kernels

- 1/2 C cream

- 1/2 C Striped cheddar cheese

- 1/4 (30 g) stick of butter

- Splash of oil

- Salt and pepper.


Fry the onion in the butter and a drizzle of oil, until cooked, add salt and pepper.  Add the cream, the baby corn and the chili slices.  Let simmer.  They are poured over white rice, or chicken, fish, tacos, quesadilla

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