The Poblano is the traditional pepper used for Chile Relleno, where it is sutffed with a Mexican cheese, coated in egg and simmered in a spiced tomato sauce. The Poblano pepper lacks spicy heat but is rich in earthy, pepper flavor. Peter seared each pepper over an open flame before peelin and dicing for inclusion to the cheese. Each curd is like a mini chile relleno. And ... imagine it fried!
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