This is an easy way to roast poblano peppers in the oven using the broiler. Ready in 20 minutes.
Poblano peppers can be roast in the oven, air fryer, grill, open flame or on the stovetop. Roasting them in the oven with the broiler is my favorite method to use.
Poblanos are a mild green pepper that is popular in a variety of Mexican and Tex-Mex dishes. Roasting brings out the flavor, softens the pepper and allows you to easily remove the tough outer skin.
This method takes about 20 minutes, with most of that being hands-off time.
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Instructions
Step 1: Broil. Wash peppers. Place washed poblano peppers on a baking sheet in the center of the oven. Broil at 450F for 5 minutes until peppers are charred on one side. Flip peppers and continue to broil for 5 more minutes. Pepper skin should be charred and bubbly.
Step 2: Steam. Remove peppers from the oven. Place the peppers in a bowl and cover with plastic wrap. A paper bag may also be used. Let peppers steam for 10 minutes.
Step 3: Peel. After 10 minutes pepper skin should be easy to peel off. Peel the peppers, remove stem and seeds. Now your roasted poblano peppers are ready to use in your recipe!
What if I want to roast in the air fryer or other method?
If you choose to use a different method such as air fryer or stovetop, after you char the poblanos simply follow steps 2 (steam) and 3 (peel).
Storage
Store roasted, peeled poblano peppers in the fridge. Roasted peppers will last in the fridge for up to 3 days or in the freezer for 4-6 months. Freeze in an air-tight container or freezer safe plastic bag.
📖 Recipe
How to Roast Poblano Peppers in the Oven
Ingredients
- 4 Poblano Chile Peppers
Instructions
- Wash peppers. Adjust rack to center of oven and turn broiler to 450°F. Place peppers on a baking sheet and broil for 5 minutes. Flip peppers and return to broiler for 5 minutes. Pepper skin should be charred and peeling.
- Remove peppers from oven and place in a bowl covered with plastic wrap. Allow peppers to sit and steam for 10 minutes. A paper bag may also be used for this step.
- After 10 minutes, carefully remove the cover from the bowl. Gently remove the skin from the chiles. Seeds and stem should also be removed. Now the peppers are roasted and ready to be stored or used in your recipe.
The unique flavor of roasted poblano peppers can really enhance a dish. Try using them in place of jalapeno or Hatch Green Chile Peppers in recipes.
Recipes featuring poblano pepper:
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