How to Roast Poblano Peppers
Learn how to roast poblano peppers the safe, easy way. No open flames or tricky peeling! Stuff the peppers for a delicious entree or add to soups and salsa.
I know everyone has a favorite color, a favorite song, and a favorite book.
Does everyone also have a favorite pepper? Or is that just me?
Because my favorite pepper is absolutely/hand’s down/unequestionably The Poblano Pepper.
The first time I had poblanos was 2004 or 2005. I don’t remember the exact date, but I remember the exact meal. I tried Chile Relleno for the first time.
Wow, was that love at first sight! I’m pretty sure I haven’t ordered anything else at a Mexican restaurant since. Except possibly a combo that also featured Chile Relleno. More food FTW.
(BTW, FTW means “for the win” And BTW means “by the way.” This is how the kids talk these days; it’s exhausting to try to keep up.)
The Roasted Chili-Corn Salsa at Chipotle also uses roasted poblano peppers. This adds a bit of spice without overdoing it, ratcheting the salsa up to “medium heat.” I started roasting poblanos at home when I was testing that recipe, and now I have all kinds of ideas for putting them to use.
Obviously I need to get a Chile Relleno recipe on the blog ASAP, preferably yesterday. I also had a wonderful Potato and Poblano Pepper Soup at a blogging event one time (Note to self: RECREATE THAT SOUP! Seriously get on that.)
In the meantime, all of these recipes require roasted poblanos, so let’s get to it! Skip the open flames on your stovetop and just roast them in your oven. NO ONE needs the unpredictability of open flames (Exception: the marshmallows pictured here were toasted on my gas stove burners [California is pretty strict about outdoor fires due to the 4-year epic drought]).
Place the poblanos on a baking sheet and roast in a hot oven until charred. That’s it!
For easy cleanup, line your baking sheet with aluminum foil.
You can keep the peppers stored, covered, in the refrigerator for up to a week. Add them to sandwiches, soups, salads, and salsa! Or stuff them with cheese and batter them with egg batter and call them Chile Relleno. Yum.
Foot note: If I ever write (draw?) a cartoon, it is going to feature a talking poblano pepper named Pablo. Pablo the Poblano.
Save this How to Roast Poblano Peppers to your “Appetizers” Pinterest board!
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How to Roast Poblano Peppers
Yield: 4 roasted poblano peppers
Cook Time: 1 hour 30 min
Total Time: 1 hour 30 min
- Preheat oven to 500 degrees. Line a baking sheet with aluminum foil for easy cleanup (optional).
- Arrange the whole peppers in a single layer on the baking sheet. Bake for 30 to 40 minutes, until the skins are completely wrinkled and charred, turning occasionally to promote even roasting.
- Remove the pan from the oven, transfer the peppers to a bowl, and cover tightly with foil or plastic wrap. Keep covered until the peppers are cool enough to handle, at least 30 minutes.
- Remove the skin from each pepper by rubbing the skin lightly beneath your fingers (wearing gloves is recommended).
- If stuffing the peppers: Remove the stem and seeds, reserving stems if desired (for presentation) and discarding the seeds. Stuff with desired fillings.
- If chopping the peppers: Remove and discard the stem and seeds. Cut the peppers into quarters lengthwise and chop.