Learn to roast poblano peppers in the oven to add great, spicy flavor to any dish. They add the perfect smoky chile flavor to scrambles, enchiladas, casseroles, and tacos.
Poblano peppers are a treat! I love wrapping them in a corn tortilla for enchiladas almost as much as I enjoy them in my scrambled eggs. Seeing as I also like them on a chicken panini with pepper jack cheese, it’s fair to say that they are a fave.
And for good reason! The classic chile rellano pepper, the poblano chile can do so much more than be breaded and eggified. Plus, they are simple to roast yourself and super affordable.
Why Make This
Roast poblano peppers are a nice alternative to canned green chiles. Years ago diced green chiles were a regular in my pantry. Back when they were cheap. Today I find them as high as $1.50 a can in my neighborhood. Using roasted poblanos instead is a refreshing alternative.
It’s easy! Roasting poblanos takes just a few minutes of your time and provides you plenty of options for using in recipes.
You can freeze the chiles. Roast poblanos freeze really well, allowing you to roast many peppers at one time to stash away for later. You’ll always have a special treat to pull out and add to your favorite casseroles.
All you need for roasted poblano peppers are the peppers!
The poblano is a dark green chile with a rich flavor that can range from mild to rather spicy. It’s the classic chile used in chile relleno.
The darker the pepper, the better the flavor. You can find them fresh in the produce department of your grocery store.
Now, there is some culinary dispute over the poblano chile, most likely a regional difference. It’s often marketed as a pasilla. However, technically, this is a poblano. A pasilla is actually a dried chilaca chile. There are many different chiles and heat levels.
How to roast poblanos in the broiler.
1. Rinse your peppers and poke a hole in one end. Lay them on a baking sheet and place in the broiler.
2. Broil for about 5 minutes, turn, and broil the other sides. Sometimes, the peppers can be really round, necessitating several turns, but sometimes they’re flat, needing just a flip.
3. Remove the pan from the oven when the skins are charred. They will have deflated and have a shrunken look to them.
4. Place them in a covered dish, paper bag, or wrap in foil, whatever is easier, to steam the skins loose. Now it’s time to peel off the papery skins.
How to peel roasted poblano peppers
Once the peppers have steamed for a bit, their papery skins will have loosened, making them easier to peel.
Keep in mind: Some peppers are really hot, some aren’t spicy at all. It’s a mixed bag. Be careful, as the juices and seeds can leave oils on your hands that will burn. You might want to wear gloves or plastic bags on your hands as you peel.
Pull away skins, seeds, and the stem end from the main flesh of the pepper. I don’t mind if they tear because I usually use them chopped or sliced in my recipes. And I don’t worry about some straggling seeds. They help add some spice.
You can store the roasted chiles in the refrigerator for up to 4 days in a covered container, or for 2 to 3 months in the freezer. Just be sure to chill them completely before placing them in the freezer. It’s so convenient to pull out home-roasted chiles for recipes!
You don’t have to. You can chop fresh poblanos and use them as you would bell peppers or jalapeños. But, if you want to roast them, the skins will char and not be as palatable, so it’s generally preferred to peel them after roasting.
Every once in awhile I come across a hot poblano, but it’s pretty rare. They are generally considered a mild chile with an occasional kick.
While poblanos are considered the classic chile to stuff, there are so many other things you can do with them: fold them into scrambled eggs, roast them with potatoes, tuck them into enchiladas or other casseroles, stir them into chile. They are amazing folded into quesadillas or panini with jack cheese or stuffed with cheese and grilled on the BBQ.
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
Most recently, I’ve purchased poblano peppers in packs of two for $0.89 at ALDI.
This works out to 45 cents a pepper, much less than you’d pay for a bell pepper. While they aren’t interchangeable, the poblano offers an interesting — and more affordable! — alternative to bell peppers.
More Poblano Pepper Recipes
Roasted Poblano Peppers
- 6 poblano peppers
- Line a sheet pan with heavy duty aluminum foil.
- Rinse your peppers and poke a hole in one end. Lay them on a baking sheet and place in the broiler. Broil for about 5 minutes, turn, and broil the other sides. Sometimes, the peppers can be really round, necessitating several turns, but sometimes they’re flat, needing just a flip.
- The skins will be black and charred. Place them in a covered dish, paper bag, or wrap in foil, whatever is easier, to steam the skins loose, about 5 to 10 minutes.
- Peel the papery skins off the peppers. Pull away skins, seeds, and the stem end. I don’t mind if they tear because I usually use them chopped or sliced in my recipes. And I don’t worry about some straggling seeds. They help add some spice.
- Use the roasted poblanos in your recipe or store until ready to use, up to four days. Freeze for longer storage.
Originally posted May 20, 2010. It has been updated for content and clarity.