How to Roast Poblano Peppers

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Author:

Isabel

Published:

September 16, 2019

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Roasted poblano peppers are easy to make and can be used in many delicious Mexican recipes. Learn how to roast poblano peppers in an oven or over an open flame.

How to Roast Poblano Peppers - Isabel Eats {Easy Mexican Recipes} (1)

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There’s nothing better than the rich yet subtle smoky flavor of roasted poblano peppers. Though poblanos can be chopped and used in recipes just like any other peppers, roasting them brings out a slight sweetness and concentrates their delicious flavor.

(Learn more about poblano peppers.)

There are several ways to roast poblanos, including two of my favorite methods:

under an oven broiler
over an open flame on the stove or grill

Both methods are super easy. Let me show you how!

Step 1: Line a large baking sheet with aluminum foil for easy cleanup and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.

Step 2: Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered as seen in the photo below.

How to Roast Poblano Peppers - Isabel Eats {Easy Mexican Recipes} (2)

Step 3: Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.

Step 4: Pull and rub off as much of the loose skin on the peppers as possible. It doesn’t have to be perfect, just as much as you can.

How to Roast Poblano Peppers - Isabel Eats {Easy Mexican Recipes} (3)

That’s it! If you don’t want the peppers too spicy, you can make a vertical slit down one side of the peppers and remove the seeds and veins, or you can leave them in for a spicy kick.

How to Roast Poblano Peppers - Isabel Eats {Easy Mexican Recipes} (4)

How to use Roasted Poblano Peppers

Once you’ve got your roasted poblano peppers ready to go, you may be wondering what the heck to do with them! Here are a few ideas.

Chiles en Nogada
Chile Relleno Casserole
Roasted Poblano Corn Chowder
Green Spaghetti (Espagueti Verde)
Chile Relleno
Chile Verde
Roasted Poblano Cream Sauce
Roasted Poblano Broccoli Soup

4.83 from 23 votes

Roasted Poblano Peppers

servings: 4 peppers

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Ingredients

▢ 4 large poblano peppers

Instructions

To roast under an oven broiler

Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
If you don't want the peppers too spicy, you can make a vertical slit down one side of the peppers and remove the seeds and veins. Chop or stuff peppers to use in recipes.

To roast over an open flame

Turn a gas stove burner on high. Place peppers directly on flame, turning them occasionally with metal tongs until the skin on all sides is blackened and blistered.
Transfer peppers to a medium bowl and cover with aluminum foil, plastic wrap or even a large plate. Let them sit for 5 minutes.
Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
If you don't want the peppers too spicy, you can make a vertical slit down one side of the peppers and remove the seeds and veins. Chop or stuff peppers to use in recipes.

Equipment

aluminum foil

large baking sheet

Nutrition Information

Serving: 1pepper, Calories: 33kcal (2%), Carbohydrates: 8g (3%), Protein: 1g (2%), Fat: 1g (2%), Saturated Fat: 1g (5%), Sodium: 5mg, Potassium: 287mg (8%), Fiber: 3g (12%), Sugar: 4g (4%), Vitamin A: 607IU (12%), Vitamin C: 132mg (160%), Calcium: 16mg (2%), Iron: 1mg (6%)