How to Roast Poblano Peppers: 3 Easy Methods for Roasting Peppers at Home by Donna John
Roasted poblano peppers are called for in lots of recipes. Queso fundido, creamy roasted poblano and chicken soup, corn and poblano cheese dip, cream of poblano soup, chorizo, poblano and potato tacos, poblano rice and spice-rubbed chicken tacos, to name a few, use roasted poblanos.
Don't be intimidated by it! Roasting poblano peppers is super simple to do. Here are three methods that work for roasting poblano peppers. I prefer the stove-top method, but any will result in a perfectly roasted poblano that's recipe ready.
In the Oven
- Lay the peppers on a baking sheet.
- Roast in a 400-degree F oven until skin is charred on one side.
- Turn the peppers over and continue to cook until the other side is charred.
- With tongs, put peppers in a bowl and cover with plastic wrap. (This helps loosen the skin.)
- When they're cool enough to handle, peel the skin off of peppers and discard.
Under the Broiler
- Cut the poblanos in half and lay them on a foil-lined baking sheet.
- Press hard with your hand on each pepper to flatten.
- Pop under the broiler and cook until skin blackens.
- Remove skin as described above.
On a Gas Stove
- Place the peppers directly on the burner.
- Over a high-heat flame, cook the peppers, turning with tongs, until all sides are charred.
- Put the peppers in a bowl and cover with plastic wrap, as described in the oven method.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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