Why You Roast Chiles
Poblano chiles are a mild green chile typically used to prepare chiles rellenos, rajas con queso, and crema de poblano. They need to be roasted and peeled before cooking to remove the tough outer skin which is difficult to digest. Roasting also adds flavor.
How to Roast Poblano Chiles on a Gas Stove
Roasting Poblano peppers on a gas stove is my preferred method. If you don’t have a gas stove or you don’t want to place the chiles on an open flame, see the Alternative Roasting Methods.
Roast the chiles directly on the flame. Do not leave the chiles unattended.
You want to blacken the chiles evenly, like the chiles in the picture, so that it is easy to remove all of the skin. Use metal tongs to turn them.
How to Peel and Clean Roasted Poblanos
Once the chiles are roasted place them in a plastic bag to sweat them which helps loosen the skin to make them easier to peel.
After you have sweated the chiles and they are cool to the touch remove them from the bag and use the blade of a knife to scrape off the charred skin. It’s a bit messy but the skin should come off easily. Remove as much skin as possible.
Alternatively, you can also place the chiles under running water and rub the skin off with your fingers. This is quicker and not as messy but you lose much of the roasted flavor doing it this way.
Remove the seeds and veins. If you are going to use the chiles to make chiles rellenos leave the stem intact. Otherwise, remove the stem.
Alternative Roasting Methods
Broiler Method
Lay the chiles on an ungreased baking sheet leaving space between them to allow them to char evenly. Place the baking sheet in the oven as close to the broiler as possible.
It should take a minute or two per side for the chiles to char. When the first side of the chiles is charred, remove the baking tray from the oven and turn the chiles over. Return the chiles to the oven and continue to broil until the second side is blackened.
*Sweat, peel and clean the chiles as indicated.
In a Skillet or on a Comal
If you have an electric stove or you don’t want to place the chiles on an open flame you can char them in a skillet or on a comal. Avoid skillets with a non-stick coating. Preheat the skillet on high. Place the chiles in the skillet leaving some space between them. Char the chiles until they are blackened on one side. Turn them over and char the other side.
*Sweat, peel and clean the chiles as indicated.
Outdoor Grill
You can also roast the chiles on an outdoor grill. Roasting them over charcoal gives adds great flavor.
*Sweat, peel and clean the chiles as indicated.
Recipes That Use Roasted Poblanos
- Authentic Chiles en Nogada
- Chiles Rellenos
- Rajas con Queso
Peggy says
Delicious!
viki says
very helpful. thank you for the info.
Debbie says
Thank you so much for this excellent video. This was the first time I roasted a pepper and it came out well. I did a lot of research and your video and explanation was the best out there.
Douglas Cullen says
Glad you found the video helpful. What dish did you prepare? Cheers!
Anna says
Thank you for posting the authentic way most from Mexico that were taught the old school methods to roast and skin the chile for chile rellenos or other chiles for salsas. You do not want the skin even from the tomato like romas that their skins are now really tough.
Lorraine Domask says
I have trouble peeling and de-seeing the peppers after roasting. If I get them charred all around, they get very soft and hard to handle. Is there a way to roast them and keep them a little firmer?
Sammy says
I use the ice bath after the peppers are blisterd. The skins come off easy.
Kimberly says
Thank you so much for this post! I wanted to add poblanos to my cheese enchiladas but was unsure if how to use them. I roasted them for the first time and they came out perfect. I’ll be using them in alot more dishes. Thanks again!
Susan says
Can i use my foodsaver and freeze them after roasting? Grew one plant in garden for first time and have many to store.
Cyndi HG says
Susan,
You may definitely use your Foodsaver and freeze the peppers after roasting. If you have the traditional bags that you seal on both ends, make the bag longer than you usually do. You can take the number of peppers you want to use out, and then immediately reseal and back to freezer. Foodsaver/Freshsaver also has bags that can be opened (zip) AND vacuum sealed with the attachment. Use the “gentle” option for vacuum seal so you don’t destroy the peppers! Also, be Sure to make Douglas C.’s Salsa Verde….it’s Spectacular!
MB Giczi says
I found the stove stove burner was a huge mess after blackening. Like the peppers throw off juiced which turn dark brown after the blackening of several peppers. The broiling method cooks the peppers too much. After tips about how to keep stovetop from becoming a big cleaning mess?
Ben says
Is there more than one type of poblano peppers? Mine looked exactly the same and I made chiles rellenos, roasting them in the oven at 450 for 6-7 minutes. I didn’t remove the skin, but there was no toughness detectable. I was able to cut into the pepper with the side of a fork, they were so soft.
Tobias says
Wow, that’s what I was looking for, what a material!
existing here at this web site, thanks admin of this web page.
Malia says
Can you clean out the seeds & veins of the poblanos first and then roast them?
Douglas Cullen says
If you are roasting them on a gas flame I would probably leave them whole but if you are pan-roasting them it might make it easier to remove the seeds and stem so they lay flat and you will get more surface area on the chile. I will have to try it thank way. Cheers!
Miriam says
I removed the vaindand seeds washed my hands well an hour later and it burned my eye severely. I rinced it well and it seem to be OK. Question; could it be these only looked like Poblano? Is there a hotter look alike. I never had this happen before.
Ingrid Hayward says
I bought roasted poblanos at flea market yesterday. I forgot about them so they stayed in my truck for 24 hours. Are they ruined?
Valerie says
I hope someone can help me out. I only have an oven for roasting. I have been trying to roast chiles to make chile rellenos probably a dozen times now. I think the first few times the oven wasn’t hot enough and I brushed them with oil. They charred just fine, then completely disintegrated when I peeled them. The last time I did it I put the broiler as high as I could to char them. I have always let them steam afterwards for probably 15 minutes. They were still super soggy and though I could peel them, they were too thin and stuffing them or getting them to hold any shape for frying was impossible. I don’t know what to do or if it just isn’t possible in my oven.
Carolyn Naylor says
In a restaurant in New Mexico we ordered a vegetarian burrito. The burrito had a poblano along with other fillings. Can you tell me the best way to copycat this, it was delicious
I think the chili was crispy and filled with cheese
Ronaldo Dobber says
I put pubelano peppers into oven for 15 minutes and now it smells like the inside of a fake leg…why?
Martin H Slusser says
Sé bendecido en el hermoso país.
Papá el Oso :) en Arizona