A 1935 Sunset story extolled the “many tempting possibilities” of red and green “sweet” chiles. Today chiles infuse our cooking styles
from Southwest to Southeast Asian, and our markets sell chiles by name, with a wide range of heat levels and uses. Flavorful,
square-shouldered poblano chiles are top of our list, especially for making chiles rellenos.
Baked Chiles Rellenos: All the traditional flavors, in casserole form
Chiles Rellenos and Eggs with Tomato Jalapeño Salsa: Put an egg on the classic, individually battered and fried chiles in this recipe from a popular Santa Fe restaurant
Roasted Shrimp-Stuffed Poblanos: Three kinds of cheese, plus shrimp, go into this version of baked chiles rellenos