These Roasted Poblano Peppers will help elevate many dishes to tasty new heights!
The first time I tried roasted poblano peppers was in a chiles rellenos dish when I was a kid in El Paso, Texas. Someone made them for my mom, and I tried a bite. Granted, my young palate wasn’t ready for them back then, as they were a bit too spicy. Today, however, I’m happy to enjoy these peppers in as many ways as possible.
Before we go any further, I want to remind you about a few things. This recipe calls for roasting the peppers whole, so you don’t remove the seeds until after cooking. However, if you want to roast the poblanos without the seeds, take some steps to protect yourself from discomfort. Although not as spicy as many other peppers, their seeds can still cause skin and eye distress if the oils come into contact with these parts of your body. To minimize these risks, you can wear gloves or rub a thin layer of oil on your hands when handling the raw seeds. Or use a knife to scrape out the seeds on a cutting board and into the garbage.
The next thing to remember is that you want to let the peppers “steam” after cooking to help loosen the skin. Covering the baking sheet with foil is one method. Another option is to place them in a sealed plastic bag or covered bowl to accomplish the same goal. You can then peel the loosened skin with your fingers or a fork.
The benefits of roasting peppers
Although it is not a benefit that you might be thinking about, I love the smell of roasting poblano peppers. But let’s get down to the meat and potatoes of why you should make this recipe: You can use them in so many other dishes, including salsas, soups, salads, enchiladas, tacos, and casseroles.
Roasting these peppers makes peeling easier for recipes where you don’t want the skin. The poblanos become softer and more pliable, ready for stuffing with cheese, ground meat, sautéed onions and mushrooms, rice, cream cheese, or anything else you want to fill them with. Roasting adds a savory smokiness and enhances their flavor by caramelizing their sugars.
How do I store leftovers?
Let the roasted poblano peppers cool to room temperature, then refrigerate them in an airtight container for up to 7 days. After chilling, you can freeze them in freezer containers or bags for up to 1 year, thawing them in the fridge before use. I like to dice some and slice others before freezing for use in various recipes, storing them in separate containers.
Serving suggestions
Use roasted poblano peppers the same way you would other roasted peppers, as they add incredible taste without a lot of heat. Substitute chopped roasted poblanos for the jalapeños in this Jalapeño Popper Cheese Ball. You can also mix them into this Spicy Guacamole Recipe. A delicious soup called Caldo De Queso Con Papas is the perfect way to use them, as it calls for roasted Anaheim or poblano peppers. Finally, add them to this delicious Mexican Chopped Salad for even more flavor.
Ingredients
- 4 large poblano peppers
Instructions
- Prepare a large baking sheet by lining it with aluminum foil, then arrange the 4 large poblano peppers in a single layer on top. Place the baking sheet in the oven, ensuring the peppers are positioned about 3-4 inches from the broiler.
- Heat them under the broiler for 3-5 minutes, or until their skin is charred and blistered. Gently turn them with tongs and broil for another 3-5 minutes on the opposite side.
- Take the peppers out of the oven and loosely cover the baking sheet with foil. Allow them to sit for 5 minutes to steam.
- Once cool enough to handle, peel off the loose skin. If you prefer a milder taste, make a slit on one side and remove the seeds and veins.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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