Poblano 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.
Roasting Methods
Roasting Poblano chiles 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.
Peeling and Cleaning
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. Pre-heat 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.
Peggy says
January 29, 2016 at 3:06 amDelicious!
viki says
October 4, 2016 at 2:48 pmvery helpful. thank you for the info.
Debbie says
November 22, 2016 at 12:16 pmThank 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
November 23, 2016 at 7:58 amGlad you found the video helpful. What dish did you prepare? Cheers!
Anna says
April 13, 2017 at 11:10 pmThank 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
September 3, 2017 at 6:15 amI 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
December 1, 2017 at 3:36 pmI use the ice bath after the peppers are blisterd. The skins come off easy.
Kimberly says
February 24, 2018 at 12:25 pmThank 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
September 7, 2018 at 5:37 pmCan 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
February 21, 2019 at 9:38 amSusan,
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
September 13, 2018 at 3:35 amI 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
March 28, 2019 at 3:28 amIs 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.