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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.
Yes, infatuation this concern good article
Thanks. Quick and easy.
I have found all the recipes on Isabeleats delicious so far. I especially like the tips and recipe explanations, these help to learn to cook great Mexican dishes.
I love all your recipes. Do you have a cookbook?
Hi Ann! Thank you so much, we are currently working on our first cookbook right now! You can sign up for cookbook updates on the blog!
I love it 😍❤️😍
Aloha from the Mex in Honolulu hola!!
I’ve done this several times and it’s delicious. I do have to ask: why do you suggest removing the blackened skin?
Hi! Thanks for your question. After being roasted, the texture of the skin is often very papery and doesn’t have the best mouthfeel. It can change the taste of your dish since the skin is often very charred and burnt.
I am excited to try this recipe thanks for the easy step by step directions.
I made this and honestly it was better than our fave restaurant. It was super simple also.😊
Hi! I’m from the Netherlands. Poblanos are nowhere to be found over here. I’m growing them myself. I love how they create depth to any Mexican dish. I love your blog, especially now that I have a glut of poblanos.
After the poblanos are roasted and the skin is removed, can I freeze them? I’d love to be able to use them all year round.
Hello! Yes, you can freeze roasted poblano peppers in an airtight container. They’d be great to use in soups and salsas year-round. That’s such a great idea!
Hi Isabel — huge fan of your recipes! You’re my go to when I want some food that reminds me of home. Quick question: why do you peel off the skin of the peppers?
Hi! The skin is peeled off of the peppers because its flavor becomes papery and it doesn’t add any good flavor to most dishes. Hope that answers your question!
Thank you! Your recipes are amazing! You need your own television series!