Basics How-To: Roasting Poblano Peppers



Roasting poblano peppers is super easy. Not only is it super easy, but it’s one of those things that requires minimal skill yet provides impressive results. What’s not to adore? If you’ve never had roasted peppers, you’ll be amazed. If you have already had them, well, you know how entirely different they taste when compared to the canned versions. Yes. It’s worth the time.

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Turn the oven on to Broil. Start with: a pepper or two. I love poblano peppers.


Place them on a baking sheet, and place the baking sheet on the top rack in the oven. Every fifteen minutes or so, open the oven and slightly turn the peppers. The goal is to brown them on all sides. This whole process takes about an hour, but time will fly because the aroma that fills your kitchen will be so incredibly delicious.

They’ll come out looking like this:


I know, right?
Throw ’em in a bowl and cover it with a towel. This steams them.


Then, wait.

When they’re cool enough to handle, gently remove them from the bowl and begin peeling them. It’s super easy to peel the thin skin off when they’re cooked like this. For a short clip to see how easily the skin peels off, click here.

There you have it. Roasted poblanos, ready to be stuffed and transformed into chile rellenos, chopped and made into green chile sauce, stirred into queso, or added to a favorite recipe.

**See how to turn them into green chile sauce here!

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15 Responses to Basics How-To: Roasting Poblano Peppers

  1. Pingback: Spicy Quinoa Bowl with Cilantro Dressing.

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  3. Keith had this to say about that:

    chop them up and use them to make pimemto cheese, its awesome

  4. Pingback: Chicken Poblano Chicken Chowder « notfortime

  5. Bethany had this to say about that:

    Thank you for this! I use the poblanos in queso dip.

  6. Jennifer had this to say about that:

    love what i see here :) I choose not to eat meat its hard to find good things. thank you.

  7. Erin had this to say about that:

    Thanks for all this info! Viva Poblanos!

  8. Pingback: Quest for Ambrosia: Pineapple & Roasted Poblanos Mash « Peregrinations

  9. Jerre Clark had this to say about that:

    Love this site! Marked it as a favorite!

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  11. girlinafoodfrenzy had this to say about that:

    I would loooove to taste an authentic Poblano pepper. The only thing we can get (which) looks similar is Banana Capsicums but they don’t have any Bite!!! *sigh*

    • glutenvygirl had this to say about that:

      Where are you at? Could you grow some? Here in Texas, they’re sometimes called Pasilla peppers. There is nothing like a roasted poblano! Chile rellenos, green sauces, and so much more:)

      • girlinafoodfrenzy had this to say about that:

        Actually in Australia do might have to look on line? We grow Nellie Kellies (a mini version of the Habenero) and Cayenne peppers, so love the spicy stuff at home!

  12. Pingback: Green Chile Sauce « glutenvygirl

  13. Shonnie had this to say about that:

    I love them too! I used to roast them on the open gas flame, but now I have induction … so this could be a new way of doing it for me. :)

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