Name: Roasted Poblano Peppers - Two Ways
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 large poblano peppers; salt and pepper, to taste

Roasted Poblano Peppers - Two Ways Recipe

Rating 5.0

| 2

| Last Updated on September 19, 2023

Smoky, mild and full of flavor, roasted poblano peppers are easy to make at home. Whether it is over an open flame or in the oven, roasted poblano peppers are a great addition to sandwiches, dips, salads and a variety of Mexican dishes.

Side Dish

Mexican

ingredients

steps

minutes

Ingredients

Servings:

large poblano peppers

salt and pepper, to taste

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Directions 7 steps | 30 Minutes

Step 1

To roast in the oven, preheat the oven to 425°F. Line a baking sheet with aluminum foil. Wash and dry the poblano peppers. Make sure the peppers are firm and free of bruises and soft spots.

Roasted Poblano Peppers - Two Ways Recipe: To roast in the oven, preheat the oven to 425°F.

Step 2

Slice off the stem and slice the poblano pepper lengthwise. Remove the seeds.

Roasted Poblano Peppers - Two Ways Recipe: Slice off the stem and slice the poblano pepper lengthwise.

Step 3

Place the peppers, skin side up on the prepared baking sheet.

Step 4

Bake, rotating the pan halfway, for 20-30 minutes or until the skin is blackened and blistered

Step 5

Remove the peppers from the oven and immediately place them under a bowl. Let the peppers steam and soften for about 5-7 minutes. (See notes 1.)

Roasted Poblano Peppers - Two Ways Recipe: Remove the peppers from the oven and immediately place them under a bowl.

Step 6

Remove the bowl and rub off the blacked skin.

Step 7

Use as desired or season with salt and pepper and enjoy! (See Notes 2 for the stovetop method.)

Roasted Poblano Peppers - Two Ways Recipe: Use as desired or season with salt and pepper and enjoy!

Notes:

Flipping a bowl over the roasted peppers steams them without using plastic wrap. If you do not have a bowl large enough to cover the peppers, you can place the peppers in a bowl and cover it with plastic wrap to steam.
To roast over an open flame:
1. Wash and dry the poblano peppers. Make sure the peppers are firm and free of bruises and soft spots.
2. Turn the heat on a gas stovetop to high. Using a pair of metal tongs, place the poblano peppers directly over the flame.
3. Flip the peppers occasionally until the entire pepper is blackened and blistered.
4. Place the blackened peppers on a cutting board and cover it with a bowl. Let it steam and soften for about 5-7 minutes.
5. Remove the bowl and rub off the blackened skin. Remove the stem, cut along the side and discard the seeds.
6. Use as desired. Enjoy!