Large poblano peppers (named for Puebla) stuffed with cheese or picadillo (spiced ground meat), dipped in egg batter, fried, and served in a tomato sauce, chiles rellenos is one of Mexico's most technically demanding traditional dishes due to the fragile egg coating. The poblano pepper (Capsicum annuum) originates from Puebla and measures 1,000-2,000 Scoville units — mild enough to eat whole but characterful enough to anchor a dish. It is traditionally served during Mexican national holidays and family celebrations.
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