If you’re a fan of chili and haven’t tried roasted poblano peppers yet, you’re missing out! These peppers have a unique flavor that is smoky, slightly sweet, and slightly spicy. Roasting them brings out their full potential, making them perfect for adding a little kick to your favorite Mexican dishes.
Once you’ve roasted your peppers, here are some delicious recipes to use them up: Chicken Enchiladas with Avocado Cream Sauce, this Queso Chicken Skillet, or Salsa Tatemada! You’ll love the smoky flavor with a hint of heat added to the roasted poblano peppers.
Oven Roasted Poblano Peppers
Let’s talk about chili. If you don’t use poblano peppers in your cooking, here’s your sign! They are milder than jalapeno and serrano peppers, but still add a savory kick to any dish. However, I’ll let you in on a secret. If you want to get the most out of your poblano peppers, you need to roast them! When these peppers are hot, their flavor transforms into a rich and smoky flavor that will brighten up your dishes. Poblano peppers are known for their delicious natural sweetness, and roasting them makes them taste even better.
So, how can you use these amazing peppers? The options are endless! A great way to enjoy roasted poblano peppers is by stuffing them with a mixture of cheese, beef, and spices. If you’re feeling adventurous, chop up these roasted wonders and toss them into savory fajitas or mix them into a tangy salsa. Whether you’re adding a smoky twist to your favorite Mexican dishes or enhancing soups and stews, roasted poblano peppers are the flavor-packed secret ingredient that will take them to the next level.
everything you’ll need
To make a batch of oven-roasted poblano peppers, you’ll only need a few simple things:
- poblano peppers: I used 6 to line my baking sheet. The ideal poblano pepper should have a shiny skin with a rich, dark green color. Avoid peppers that appear dull or have blemishes, as they may be past their prime.
- a sheet pan: A sheet pan with a high rim is preferable, as it prevents the peppers from rolling and helps prevent any juices or oils being released during the roasting process.
- aluminum foil: This not only helps prevent sticking but also makes cleanup easier later. By creating a protective barrier between the peppers and the pan, aluminum foil ensures an even roast and helps retain the moisture of the peppers.
How to Roast Poblano Peppers in the Oven
It’s super easy and is something you won’t want to give up when making salsas, soups, fajitas, you name it! Roasting these green chillies really brings out the best flavor in them. You wouldn’t want poblano any other way!
- Wash pepper, put in a baking sheet: Wash the poblano chiles and place them on a foil-lined baking sheet.
- turn on the broiler: Adjust oven rack to approximately center position. Then put the oven on high to brown it.
- roast: Place the peppers in the oven for 10 -15 minutes, turning them halfway through the broiling time.
- Transfer to bag: Depending on the recipe you’re using them in, place the poblano peppers in a plastic bag and then seal it so that all of the moisture can escape. This makes it easy to remove the skin. Let the chili cool in the bag and sweat while it cools.
- Use: Use roasted peppers for salsas, sauces, chile rellenos, and many other recipes!
Tips for Roasting Poblano Peppers
Here are some of my favorite tips for making sure you end up with poblano peppers that are totally smoky and delicious! That way, they’ll add great flavor to your favorite dishes.
- check if yes: Put those peppers under the broiler and let them work their magic. Keep a close eye on them, turning them occasionally, until the skin is bubbling and charred on all sides. This should take about 10-15 minutes.
- steam and peel: Once the peppers are thoroughly charred, transfer them carefully to an airtight bag. This steaming process helps loosen the skin and makes them easier to peel. Let the peppers steam for about 10 minutes.
- peel and use: After steaming, gently rub the peppers with your fingers or a paper towel to peel off the charred skin. It should come off easily, revealing the delicious roast beef underneath.
How long do they last?
Your roasted poblano peppers should stay good in the refrigerator for up to 5 days, as long as they’re kept in an airtight container. They can also be stored in an airtight bag or other freezer-safe container in the freezer for a few months. This is a great option for storage if you only plan to use them in things like soups and stews.
Wash the poblano peppers and place them on a foil-lined baking sheet.
Adjust oven rack to about center position. Set oven to broil on high.
Place the peppers in the oven for 10 -15 minutes, turning them halfway through the broiling time.
Depending on the recipe you’re using them in, place them in a plastic bag and seal them to allow all of the moisture to escape. This makes it easy to remove the skin. Let the chili cool in the bag and sweat while it cools.
Use roasted poblano peppers for salsas, sauces, chile rellenos, and many other recipes!
serviced1Chillycalories24kcal (1%)carbohydrates6Yes (2%)protein1Yes (2%)Fat0.2YesSaturated fat0.1Yes (1%)polyunsaturated fat0.1Yesmonounsaturated fat0.01Yessodium4MGpotassium208MG (6%)fiber2Yes (8%)Sugar3Yes (3%)Vitamin A440IU (9%)vitamin C96MG (116%)calcium12MG (1%)Iron0.4MG (2%)
All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.