Chiles are an integral part of Mexican cuisine. Two of the most popular chile varieties used in Mexican cooking are the chile poblano and the chile relleno. While these two chiles are related and look similar, there are some key differences between the chile poblano and the chile relleno.
What is a Chile Poblano?
The chile poblano is a mild, dark green chile pepper that is ubiquitous in Mexican cooking. Some key facts about the chile poblano:
- The chile poblano is a variety of capsicum annuum. It is medium-sized, generally between 4-6 inches long.
- It has a rich, vegetal flavor that is mildly spicy. On the Scoville scale, the poblano ranks between 1,000 to 2,000 Heat Units.
- When dried, the poblano is called an ancho chile. The drying process intensifies its flavor and makes it slightly spicier.
- The poblano originates in the state of Puebla, Mexico which gives it its name. However, it’s grown and widely used throughout Mexico.
- It has a dark green color that transitions to red or brown as it ripens.
- In its fresh form, it has a smooth, shiny skin. When dried, the skin becomes wrinkled.
- Poblanos have a mild,rich flavor with notes of dried fruit, coffee, and chocolate.
The chile poblano is extremely versatile. It can be eaten raw, roasted, stuffed, dried, or incorporated into salsas and mole sauces. Some popular dishes that use poblanos include:
- Chiles rellenos
- Chile poblano rajas – sliced strips of poblano
- Chiles poblanos de vegetales – poblanos stuffed with vegetables
- Poblano salsa
- Chilaquiles with poblano sauce
Overall, the chile poblano is known for its distinctive rich, smoky flavor with mild heat. It adds a lovely aromatic quality to Mexican dishes.
What is a Chile Relleno?
The chile relleno is a stuffed, fried poblano pepper. It is an iconic dish in Mexican cuisine. Some details about the chile relleno include:
- The basis of the dish is a whole roasted poblano pepper that is stuffed with ingredients like meat, cheese, vegetables or rice.
- The stuffed poblano is coated in a fluffy egg batter and fried until golden brown.
- The batter helps contain the filling and adds a delicate, crispy texture.
- Common fillings are picadillo (spiced ground meat), Oaxacan-style cheese, goat cheese, beans, potato, zucchini, and rice.
- The chile relleno typically served topped with a tomato sauce or salsa.
- While the dish takes some effort to prepare, the contrast of the flavorful filling with the light, fried batter is worth it.
- There are many variations of chiles rellenos throughout Mexico. The fillings and preparation reflect local tastes and ingredients.
While poblanos are the classic pepper used, other varieties like jalapeños, güeros, and habaneros can also be used to make chiles rellenos.
Key Differences Between Poblanos and Rellenos
Now that we’ve covered some background, let’s summarize the main differences between poblanos and rellenos:
| Poblano | Chile Relleno |
|---|---|
| A fresh, raw chile pepper | A cooked, stuffed poblano |
| Has plain, vegetal poblano flavor | Flavor influenced by added fillings |
| Smooth, consistent texture | Contrasting textures from fillings and fried coating |
| Eaten raw, roasted, fried | Always cooked and stuffed |
| Found whole or in strips | Always a whole, intact pepper |
| Ingredient in many dishes | A single composed dish |
In summary, the poblano is simply the raw pepper that forms the basis of chiles rellenos. When it is stuffed, coated in egg batter and fried, it transforms into the iconic chile relleno dish.
Poblano Peppers
As we learned earlier, the poblano is the pepper that chiles rellenos are made from. Let’s take a more in-depth look at the characteristics and uses of the poblano:
Appearance and Flavor
Poblano peppers are心shaped, broad-shouldered peppers that typically measure between 4-6 inches long. They have smooth, dark green skin that transitions from dark green to reddish-brown as it ripens. Poblanos have a mild, earthy flavor with notes of dried fruit, coffee, and chocolate. They have mild heat, ranging between 1,000 – 2,000 on the Scoville scale.
Preparation
Poblanos are extremely versatile peppers in Mexican cooking. Some ways they can be prepared include:
- Raw – Used fresh and uncooked in salsas, salads, or vegetable medleys.
- Roasted – Fire roasted over an open flame or broiled until skin is charred and blistered.
- Stuffed – Stuffed with fillings like cheese, meat, rice, vegetables.
- Sliced – Removed seeds and membranes and sliced into strips called rajas.
- Dried – Dried fully to create anchos or chipotles.
Common Dishes and Uses
Poblanos are used in a wide variety of classic Mexican dishes. Here are some of the most common ways they are used in cuisine:
- Chiles rellenos – Stuffed with cheese, meat, etc, battered and fried.
- Enchiladas – Sliced or stuffed poblanos rolled in corn tortillas.
- Mole poblano – Used in the sauce or served whole in the dish.
- Poblano rajas – Roasted, peeled and sliced poblano strips.
- Chilaquiles – Typically served with a poblano sauce.
- Quesadillas – Sliced poblanos added to quesadillas.
Poblanos can also be chopped up and added to soups, stews, tacos, salsas and more to add a mild chili flavor.
Chiles Rellenos
Now let’s take a detailed look at chiles rellenos – the iconic stuffed and fried poblano dish:
History
Chiles rellenos have a long history in Mexican cuisine dating back to pre-Hispanic times. The dish has evolved over centuries with influences from Spanish colonizers. Traditionally, chiles rellenos featured ingredients like fruits, herbs, and cheeses as fillings inside the stuffed chiles.
Over the years, crispy batter-frying was introduced which added new textures and flavors. Tomato sauce also became a popular topping. Different regions of Mexico developed their own variations featuring local ingredients, but cheese has remained the quintessential filling.
Ingredients
The essential components of chiles rellenos are:
- Peppers – Traditionally poblano, but others like jalapeño or güero can be used.
- Fillings – Cheese, meat, vegetables, herbs, rice, beans, zucchini, potato.
- Batter – Egg whites or yolks whipped into a frothy batter.
- Toppings – Tomato sauce, salsa, crema.
Spices like cumin, chili powder, garlic, and oregano can be added to the fillings for more flavor. The batter is simply whisked eggs but may have some flour or cornstarch added to crisp it up.
Preparation
There are a few key steps to preparing classic chiles rellenos:
- Roast the peppers – Typically roasted over an open flame to char the skins.
- Peel the skin – Remove charred skins, stems and seeds.
- Make small slit – Cut open along one side to stuff filling inside.
- Stuff with filling – Stuff with generous amount of cheese, meat etc.
- Coat in batter – Dip stuffed pepper in a fizzy egg white batter.
- Fry – Fry in oil until golden brown on both sides.
- Sauce – Top with tomato sauce or salsa.
It’s a multi-step process, but each step adds layers of flavor. Frying gives the exterior a delicious crispy texture contrasting the tangy, savory fillings.
Common Fillings and Variations
There are countless variations of chiles rellenos depending on the region. Some popular fillings include:
- Cheese – Oaxaca, cotija, queso fresco, queso blanco, goat cheese.
- Meat – Shredded chicken, pork, beef picadillo.
- Seafood – Shrimp, crab.
- Vegetables – Zucchini, potatoes, onions, corn.
- Beans – Refried or black beans.
- Rice – White rice, risotto.
The fillings may be seasoned with spices, aromatics, and herbs. The batter can also be changed up by using all egg whites or added flour. Some other variations include:
- Using different types of peppers – jalapeño, anaheim, habanero etc.
- Frying in olive oil for a fruitier flavor.
- Adding shredded Parmesan cheese to the batter.
- Serving atop rice, beans or salad instead of sauce.
Selecting and Storing Poblanos
Now that you know all about poblanos and chiles rellenos, let’s go over how to pick out fresh poblano peppers and store them properly:
What to Look for When Selecting
- Smooth, taut skin with vibrant green color.
- Glossy exterior with no spots or blemishes.
- Firm, rigid walls that spring back when gently squeezed.
- Fresh green stem and cap.
- Heavy for its size.
How to Store
- Whole, raw – Store unwashed in paper bag in crisper drawer of fridge. Will last about 1 week.
- Roasted – Place in airtight container. Will keep 3-5 days.
- Canned or pickled – Sealed, refrigerated. Lasts several weeks once opened.
- Dried – Stores for months in airtight container in cool, dry place.
Storing in a paper bag prevents moisture accumulation which can cause peppers to spoil quickly. Drying longevity can be extended by keeping chiles whole. Once cut, dried poblanos should be stored in airtight container in fridge.
Conclusion
While poblano peppers and chiles rellenos appear similar, they are quite distinct in terms of preparation, taste and usage in Mexican cuisine. The poblano is the versatile base pepper that can be eaten raw or cooked in many dishes like mole and enchiladas. Chile rellenos take the flavors up a notch by roasting and stuffing poblanos with cheese, meat or other fillings before batter-frying. This transforms them into the irresistible, iconic dish we know as chiles rellenos.
Both fresh poblanos and chiles rellenos have a special place in Mexican cuisine. Their mild, rich flavor with just a touch of heat are hard to resist. Understanding the differences between these two ingredients unlocks new possibilities in the kitchen to expand your Mexican recipe repertoire.