The chilacas, similar to the American Anaheim, are long, thin chiles, that sometimes twist and have a shinny light green color. Their heat goes from mild to mildly hot, but they are never very spicy.
Chilacas are very meaty and are used many times as a vegetable. Most times charred, peeled, and seeded, like the Poblanos, they are used for side dishes like rajas sauteed with onions and sometimes cream and cheese. I ate this version many times in the state of Chihuahua, in the North of Mexico. They are also used for eggs, sauces, soups, casseroles and fillings, amongst other things.
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