+
Will Owen | Jun 12, 201310:53 AM     13

Found these at my neighborhood Food4Less store (in Pasadena CA) and had to try them. I've found it difficult to roast and peel those satisfactorily; these are done perfectly, have excellent flavor, and are dead easy to use - you can thaw them in the fridge, under running water, or just put them frozen into dishes and start cooking. My store has 16-oz bags for $2.28 each; they're the La Huerta brand from Aguascalientes, MX. Given the price of fresh poblanos (for some reason they're sold as "pasillas") and the time and energy needed to roast, peel and seed them, that's a fair bargain in my books.

I've used them in several different dishes so far, all good, including in some hash browns I just had for breakfast. Next project is going to be that good old '70s potluck standby, the Chile Relleno Casserole, for a dinner on Friday. Report to follow!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast
How To

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast

by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.