The little plant label that came with mine said that they're often dried and that they're also used in chili rellenos.

I'm thinking of pickling mine, but that's just me. It might be crazy to pickle them.

Easier and less fat than the tradititional method-adapted from a recipe by Dave Dewitt

Rellenos Casserole

8 chiles roasted and peeled and opened flat
1/2 lb shredded monterey Jack-- we use low fat cheeses
1 cup shredded cheddar cheese
3 eggs
1/4 cup flour
3/4 cup milk
1/4 teaspoon salt

In a small greased casserole spread 1/2 of the chiles on the bottom. Sprinkle with the cheeses and cover with the rest of the chiles. Beat the eggs and flour until smooth--add the milk and salt. Carefully pour this mixture over the chiles and bake uncovered at 350 F for about 35 minutes or until a knife inserted in the custard comes out clean and the casserole is lightly browned. Let set 5-10 min. before cutting.

Ancho is a dried poblano.

Poblanos used fresh are for chiles rellenos.

Ancho is used frequently in mole, a very good Mexican sauce.

I agree with Willard. I love chiles rellenos and dishes with mole so I grew some this year for both those purposes, but my crop is skimpy. Oh well, there is always next year. I'll make sure to start a lot of seedlings.

Jim

Anchos are a big componant of the chili powder that I make...

3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano

Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
1 teaspoon smoked paprika

This is the original recipe (from Alton Brown on the Food Network). I usually triple it at least because it is such a chore to make, but I like having the chili powder around. I also usually up the percentage of hotter peppers as well.