Poblano Recipe

Preparation Steps

1. 1

   Prepare the chiles

   Roast the red chiles over an open flame or in a hot skillet until the skin is blistered. Remove from heat, place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cooled, peel off the skins, remove the stems and seeds, and roughly chop.

2. 2

   Toast the nuts

   In a dry skillet over medium heat, toast the peanuts and pecans until golden and fragrant, about 5-7 minutes. Stir frequently to prevent burning. Allow to cool and then roughly chop.

3. 3

   Melt the chocolate

   In a microwave-safe bowl, melt the dark chocolate in 30-second intervals until smooth. Stir in the peanut butter and ground cinnamon until well combined.

4. 4

   Combine ingredients

   In a large bowl, combine the chopped chiles, toasted peanuts, and pecans. Pour the chocolate-peanut butter mixture over the nut and chile mixture and stir until everything is evenly coated.

5. 5

   Chill and serve

   Transfer the mixture to a greased baking dish or mold and refrigerate for at least 1 hour to set. Once firm, cut into squares or bars and serve.