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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.
Have you ever made poblano rice? If so, do you have a recipe for it?
Hi Kathryn! Yes we have a recipe for it! Its called Arroz verde and you can find it under our “sides” tab. 🙂
I haven’t tried this simple recipe yet but sure going to
Hi Debora! Let us know how it turns out!
Sounds like you broiled your peppers too long. Char the skin, *not* cook the peppers.
Totally incorrect, the peppers are too soft to be able to remove the seeds and veins. Do not believe it. I just wasted my peppers doing this after
Hi Julie. We apologize that this method didn’t work out for you. Thank you for the feedback, we will consider this when moving forward.
If I don’t want my peppers to spicy, should I remove the seeds and veins before I roast them or after?
Hello Lauren! After you roast them, you can peel them and then cut a slit to devein and deseed them!
Thank you so much for posting this! Someone beat me to the last 2 bags of grilled poblano peppers at the store so I had to get them raw. I really needed these for my tamales this year and never grilled them before. Of all the years I’ve made tamales this was the first. I’m so thankful for this recipe. I hope you and your family have a great Holiday!
I’m new to using poblanos – I actually grew them this year…. and I chopped some and froze them without roasting them… are they still usable? [yikes]
Hello Shelly! They sound like they should be!
Love love love this dish in Mexican restaurants and always wanted to make myself but didn’t know how. THANK YOU, ISABEL!!!
I have used the air fryer for roasting poblanos and have been satisfied with my results
Im going to use your recipe and make these for the first time ever
Ill post a picture
Thk you for sharing