Word: poblano
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...Americans, the most popular pepper is the innocuous bell, followed by the pimento, used in making paprika and stuffing olives, and the green jalapeno, common in nachos and green salsas. Chile connoisseurs also extol the virtues of such lesser-known varieties as the smoky chipotle, the fleshy red- brown poblano, the piquant pequin and the sweet-tasting habanero, which is famed, perhaps notorious, for its pure, blazing fire. In New Mexico, the chile-growing capital of the U.S., the longish local variety is often served stuffed with cheese or as a topping for hamburgers and pizza...