Where have you been Liz? I tried PM'ing you a while back, but your box was full.

From the style of the recipe, I would say Dijon would be fine. Because of the Southwestern tone of the dish, the chilies - and the reference to undrained - makes me think they are canned poblano chilies. I wouldn't worry about it though if you can't find them. Using roasted green peppers and a bit of fresh hot chile would do the trick.

Karen