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.

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.

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.)

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.

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.

A sweet salsa with medium heat, this Roasted Chili-Corn Salsa combines two chili peppers with sweet corn for maximum flavor. A Chipotle Copycat recipe.

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!

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.

For easy cleanup, line your baking sheet with aluminum foil.

For safer skin removal, wear gloves (I keep a box of latex gloves on hand at all times for things like making Chipotle Chicken and handling jalapeños).

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!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

How to Roast Poblano Peppers

Yield: 4 roasted poblano peppers

Cook Time: 1 hour 30 min

Total Time: 1 hour 30 min

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.

Ingredients:

4 (or more) large poblano peppers

Directions:

  1. Preheat oven to 500 degrees. Line a baking sheet with aluminum foil for easy cleanup (optional).
  2. 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.
  3. 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.
  4. Remove the skin from each pepper by rubbing the skin lightly beneath your fingers (wearing gloves is recommended).
  5. If stuffing the peppers: Remove the stem and seeds, reserving stems if desired (for presentation) and discarding the seeds. Stuff with desired fillings.
  6. If chopping the peppers: Remove and discard the stem and seeds. Cut the peppers into quarters lengthwise and chop.
 

28 comments

  1. I purchased frozen poblano peppers in Mexico at Walmart several years ago.  Very handy to have.  Have you tried freezing these?

    • I haven’t, but I’ve frozen bell peppers and I roast them the same way. I think it would work great! Awesome idea. I love the idea of making a bunch at once so I just have them. Thank you!!!

  2. Poblanos a big in our house and I love them stuffed (I have a few recipes if you want to try something new!).
    I usually grill them, but this oven method sounds easy for when the “cold” weather drops in on us SoCal peeps (70° and below) Ha!

  3. I love poblano’s and they don’t ever appear on my little rock.  I was just in Florida and I stuck one poblano and one cubanelle (which I also love) in a ziplock back with a cold pack.  Good thing I did that as my bags were two days behind me?. I am going to attempt, again, to try to plant the seeds and grow them.  I have never had any success, but keep trying!   My on,y other option, is the different types of dried peppers they bring in here.  They  just aren’t the same as a good fresh poblano though, and different colors flavors also.  

    • You sure plan ahead for your trips! I hope the peppers grow for you, that would be amazing. I’ve grown shishito peppers in my Earth Box and it worked quite well. I hope you have similar luck! Thank you so much for your comment! :)

  4. Thanks for the tutorial!

  5. I just used your roasting method to roast pasilla chilies. They came out great. I only roasted them for 20 minutes and they were mostly blistered all over and the skin, after steaming, was easy to peel. Next time I might go 25 minutes, I was just afraid they would turn to mush. Thank you.

    • Thanks, Brian! Good to know. I suppose ovens vary slightly, but I will retest and adjust cooking times. Thank you and I’m so glad they worked out for you! Take care.

  6. Is there a reason that you don’t remove the seeds and membranes before you roast? It just seems like it’d be easier when the pepper isn’t soft.

    • Hi Rebecca, I can’t say there is a reason. I have only ever tried to roast the peppers whole and uncut, but not for any particular reason. What you say makes a lot of sense and I’ll definitely have to try that! Thanks for your insights.

  7. I have an old Mexican ladies recipe for chile rellonos. It is excellent! I also have a very simple ranchero like sauce for them. Would be happy to share.

  8. I have a bunch of Poblanos I got at my farmers market last weekend.  (9).  I am single, 79 yo, and they are all mine.  I’d like to make rellenos and freeze them. A recipe would be great.  I stuff the Jalapeños with cheddar and chicken, and bake.  If I cannot get a Rellonos recipe, I’ll do the same with them.  I got a bunch of anaheims as well and don’t know how to use them either, chicken and cheese seem to work well with any chilies, but I’d welcome a choice.

    • Hi Margaret! Good for you and your poblanos, I’m jealous! I don’t actually have a Chile Rellenos recipe to pass along to you. It’s on my list, it’s something I need to make, but I have no experience with that. One reader promised me a recipe but it hasn’t shown up yet. :D I think you could do the same with your poblanos as you do with the jalapenos, or try making a variation with beef or just cheese. I’ve had chile rellenos made with Anaheim peppers, too, at a local Mexican restaurant called Sabor. They were SO GOOD! They stuffed them with just cheese but it’s my favorite dish there. I will send you a note as soon as I get Chile Rellenos on the blog, but I don’t think it will be in time for you to process your current batch of poblanos. Sorry about that. Good luck and take care, and thanks for reading!

  9. I came across a recipe for BILLY’S SMOKEY CHILI that calls for but I didn’t know how to roast them and that brought me to this site. I love Chili Rellenos but never knew until now that they used Pablano Peppers for that purpose. I will look for your recipe to show up on this site.

    • Hi William! Always great to meet a fellow Chili Rellenos lover. They really are the best! I need to get a recipe on here, hopefully by the end of the year. :) I know that sounds like forever, so hopefully it doesn’t take that long! Thanks again and I hope the peppers worked out for you. I will do a search for Billy’s Smokey Chili. Take care!

  10. Hi Meggan:  I grew up eating chile relleno since I was a kid.  My mother was a great cook and I regret I didn’t get he Mexican recipes.   If you get the promise chile relleno recipe from the “old lady”, please shared it.  They are one of my favorites. Today I will try your roasting method p. It seems more simple than what I usually do. Thanks for sharing,
    Jaime

    • I wish I had the recipe Jaime! I’m still hoping a gracious reader coughs up an awesome chile relleno recipe someday. I ordered a couple of old cookbooks today so I’m hoping to see if I can find one. They really are the best. Thanks for your comment and take care. :)

  11. http://www.kiwilimon.com/receta/platos-fuertes/mexicanos/chiles-rellenos-de-queso-en-caldillo-de-tomate

    I got this recipe link from a friend. It’s in spanish, but if you watch the video it’s easy to follow. It looks good. I haven’t had a chance to make it yet.

  12. This was the best I’ve tried so far HOWEVER some of the peppers are mush underneath. I did it for 30 but some still weren’t blistered. 40 was perfect for easy peeling but burst open peppers (4 out of 7)

    Maybe I’ll try 30 next time and let the steamy cool down do the work

    • Wow, the peppers burst? That has never happened to me, sorry to hear that. I will make these again and see what else I can add to the post. Thanks for your comment Jennifer!

    • I will say that I refrigerated them and later went to stuff them. The first one, as I was trying to get the seeds out, completely fell apart.
      The others, I just opened up the pepper where the burst already was (they all had burst or torn a little) and then rinsed out the seeds. I’d prefer not to rinse that flavor off (and they still tasted delicious) but that got the seeds out without the whole pepper crumbling.

      I was able to gently set them on a baking pan (stone) and put some leftover chili in them and heat them up and they held. I mean they were cut with fork and knife, but they were eaten and tasty!

      I believe my error might have been giving them that extra 10 minutes, that was enough to cook the pepper itself a bit too much. I will still be trying your way again, just going on the shorter end of time frame. Thank you!

  13. Hi Meggan, I share your love of roasted peppers, and poblanos are my favorire also. Although the extra spicy variety of Hatch green chiles from New Mexico are a very close second! Here in Texas, we can buy those by the case every fall and the grocery store will roast them for free in their outdoor chile roaster. Then we bring them home, package up and throw them in the freezer to use all year. Spoiled, right?! Anyway, when those run out, I roast them at home, but under the broiler. It only takes about 10 minutes that way and doesn’t make them mushy. They do pop, hiss, and burst, but that is normal and just means there is a ready made slit in the pepper for stuffing which is a good thing! There are step by step directions for chile rellenos at Mexgrocer.com Happy eating.

    • Thank you Suzy! That sounds amazing – buying cases and having them roasted… I’m jealous! I love your broiler method and will definitely add it to my post. I appreciate the insight! And I’m jealous!! LOL

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