In my view the only treatment for a poblano chilli is to char it, as it then becomes one of the most sensational tastes I know. With an intense blue-green flesh, it has a buttery taste that sometimes comes with a tolerable heat. Allowed to ripen to red, it becomes fiercer, and in Mexico it is usually dried at this point, becoming chilli ‘ancho’.
In its green form the poblano chilli is really worth trying to get your hands on. You can order them from Joy Michaud at P