Chiles rellenos, Emeril-stylePoblano peppers or Anaheim?
When making chiles rellenos, the chef must first consider which pepper might better serve his or her vision of the completed dish. Indeed, they are similar and both are widely used, but tasting reveals subtle but noticeable differences. The leaner Anaheim pepper is actually American in origin, specifically New Mexico by way of California, and its flavor is often more delicate--which some might argue serves as a better canvas for the
