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The poblano is a mild chile pepper originating in the State of Puebla, Mexico. Dried it is called an ancho chile. While poblanos tend to have a mild flavor, occasionally and unpredictably a poblano can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.
The cooks at The Bisbee Grille take this chile to prepare a blackened chicken breast and then toss it in a ancho chili sauce, to then be wrapped in a warm sun dried tomato tortilla. Though you have your choice of sides, we recommend our pasta salad to cool down between bites :)