Poblano chile, is the large, meaty chile famously used for Chiles Rellenos, Rajas con Queso, Chiles en Nogada, and many more delicious Mexican dishes. In order to make all these delicious dishes, poblanos first need to be roasted until they blacken and blister, then peeled and seeded.
Why Roast Poblano Peppers?
Poblano peppers need to be roasted and peeled before cooking to remove the tough outer skin which is difficult to digest. Charring or roasting poblano peppers livens up your Mexican dishes with smoky sweet flavor!
Origin of Poblanos
Poblano pepper's wide use in central Mexico resulted in good health for its inhabitants – just one Poblano pepper contains 95% of the recommended daily allowance of vitamin C.
3 Methods to Roast Poblano Peppers
Method #1 - Oven Roast or Broiler
.JPG "How to Roast Poblano Chiles | The Busy Abuelita")
Pan Roast
Method #3 - Stovetop Open Flame
Can You Freeze Roasted Poblano Peppers
3 Methods to Roast Poblano Peppers
- Oven Roast - Oven or broil roasting
- Pan roast - Cast iron or comal
- Stovetop (Open Flame) - Open flame on a gas range
With all methods
- Start with rinsing poblano peppers
Method #1 - Oven Roast or Broiler
Oven Roast
When roasting poblanos in the oven, they blister more than char, which is perfect for easy peeling of the skin for some Mexican dishes like chile rellenos or chiles en nogada.
- Place poblanos on a parchment-lined baking sheet
- Preheat oven to 400° F degrees. Roast for 30-40 minutes, turning after 20 minutes for even roasting.
🞺Broiling is quicker, but you need to keep watch over the peppers.
Broiler
Set the oven to broil. Place whole poblano peppers on a lightly oiled baking sheet 6 inches from the broiler flame or element, and broil about 5-10 minutes, or until skins are thoroughly blackened, flipping every couple minutes. Remove peppers from heat.
- Place the peppers into a bowl and cover them or a gallon storage bag. Let the peppers sweat for 10-15 minutes.
- Remove as much of this blistered skin off the pepper as you can. Don’t worry about leaving some of the charred skin on, that will add flavor!
Method #2 - Pan Roast
.JPG "How to Roast Poblano Chiles | The Busy Abuelita")
- Heat a cast-iron skillet or comal over medium-high heat
- Pan-roast the whole poblano peppers until all sides are blackened and blistered, about 10 minutes (I recommend turning the stove vent on for any smoke or chile fumes).
- Make sure to rotate the peppers throughout the cooking
- Place the peppers into a bowl and cover them or a gallon storage bag. Let the peppers sweat for 10-15 minutes.
Method #3 - Stovetop Open Flame
Stovetop or Grill
Roasting poblanos over an open flame is the traditional way to cook and char poblanos in Mexico
- Place poblano pepper directly over an open flame. Use tongs to flip the pepper occasionally, until the skin blackens and bubbles, it will start to bubble in 2-3 minutes.
- When the poblano is charred on all sides, place it in a plastic storage bag or bowl with a cover to sweat for 10-15 minutes
Time to Peel Poblanos
- Carefully peel the skin off the peppers, and scrape some charred skin with a paper towel.
Yes, you can!
Freezing your roasted poblano peppers will help you cut prep time.
- Roasted poblano peppers can be diced, sliced into strips(rajas), or left *whole and frozen.
- Place roasted peppers in a plastic freezer bag or air-tight container. Once sealed, peppers are good for up to 6 months.
*Tip - Place whole roasted poblanos on a baking sheet in a single layer and freeze for 1 hour. Then place them into freezer bags, seal them, and place them back into the freezer until you are ready to use them. Pull out only what you need.
Refrigerator
Roasted poblanos are good for up to one week in the fridge in an airtight storage bag.
Mexican dishes with Poblano peppers
