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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.
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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!
How to roast poblano peppers
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.
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.
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 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.
Roasted Poblano Peppers
Equipment
- aluminum foil
- large baking sheet
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great authentic recipes and easy to follow
Thank you
Thank you for all ideas you give and receipes. Can’t wait to make them.
Perfect instructions. Thank you. Making your Chile Rellenos today.
Thank you for your easy way to roast the peppers for preparation !!
Thank you. Great instructions and pictures.
You do such a good job b with your website. Thank you. I’m going to finally make good Chile’s rellano
Totally incredible, better then we have ever had in a restaurant… Authentic!!!! Love all of Isabel’s recipes.