Crispy, healthy and buttery aromatic – Poblano Tenders cooked in an air fryer are a delicious addition to your menu as an appetizer, side dish, or for snacking. I also like to plate steaks and omelets with two tenders criss-crossed over the tops, or as a base for Eggs Benedict in place of wheat flour English muffins.
Poblanos are known for their mild, buttery chile flavor and thick chile meat that holds up just like a chicken tender. They are also an excellent source of vitamins C and A, soluble fiber, and they contain no cholesterol. While they are a mild chile, I have found that 1 in 20 or so has medium to medium-high heat (spiciness), so it’s best to taste to determine if they are mild or if you’ve got a hot one.
Monash University has tested Poblanos to be low in FODMAPs at 1 medium (97 g) pepper per serving, and 3 1/2 peppers (340 g) are moderate. If you do not have the Monash FODMAP Smartphone App, I highly suggest that you get it for test results and new food listings. You basically have the world’s largest database of FODMAP tested ingredients in the palm of your hand, which makes me feel like Wonder Woman at the grocery store.