How to Roast Poblanos Peppers

I recently uploaded a recipe for Pollo con Rajas that includes roasted poblano chilies in small pieces. Many people, especially those unfamiliar with Mexican cooking, asked me how to roast and clean the chilies. Roasted poblanos are used in many Authentic Mexican Recipes, so here are the best and easiest methods to roast and clean poblanos!

Why to Remove the Skin from Chilies

Chilies have a thin, crunchy skin that is often removed for certain recipes to achieve a softer texture. This applies to various types of chilies, including poblano, jalapeño, chilaca, and Anaheim peppers. Roasting not only changes their texture but also imparts a delicious smoky flavor.

How to Roast a Poblano Pepper on the Stovetop

This is the preferred method in Mexican households. Just make sure your range hood is on!

1. Prepare the Chilies: Rub a little oil on a napkin and coat all your chilies lightly. Don’t worry; we’ll remove this oily layer later so the chilies won’t be greasy.
2. Roast the Chilies: Place the chilies directly on the flame of your stove. They will start to pop and release a distinctive aroma. Turn them over once one side is completely blackened. Repeat until all sides are charred.
3. Sweat the Chilies: Place the roasted chilies in a plastic bag and tie it closed. Let them sit for three to five minutes to sweat. This makes the skin easier to remove.
4. Peel and Clean: Remove the chilies from the bag and remove the charred skin. You can do this with a napkin or under running water. Remove the seeds and stems, and your chilies are ready to use!

You can use these poblanos to make this delicious Espagueti Verde (Green Spaghetti) in creamy poblano sauce.

How to Roast Poblanos in the Oven

If you prefer using the oven, follow these steps:

1. Preheat Your Oven: Set your oven to broil.
2. Prepare the Chilies: Place the chilies on a baking sheet and rub them lightly with oil.
3. Roast: Place the baking sheet under the broiler and roast the chilies until the skin is blackened and blistered, turning them occasionally to ensure even roasting. Check in every couple of minutes, or they can burn very quickly.
4. Sweat the Chilies: Transfer the roasted chilies to a plastic bag or cover them with a clean towel to let them sweat for a few minutes.
5. Peel and Clean: Remove the charred skin, seeds, and stems under running water or using a napkin. Now your chilies are ready for your recipe!

You can use these poblanos to make a delicious Chicken in creamy Poblano sauce, also known as Pollo en Crema de Poblano.

How to Roast Poblanos in the Air Fryer

1. Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and let it preheat for a few minutes.
2. Prepare the Poblanos: Lightly coat the poblanos with oil. This helps in blistering the skin.
3. Arrange in the Air Fryer: Place the poblanos in a single layer in the air fryer basket. Make sure they are not overlapping to ensure roasting is even done.
4. Roast: Air fry the poblanos for 8-10 minutes, turning them halfway through the cooking time. The skins should be blistered and charred in spots.
5. Sweat the Poblanos: Place them in a plastic bag after roasting or cover them with a clean towel to let them sweat for about 10 minutes. This helps in loosening the skin.
6. Peel and Clean: Remove the charred skin by rubbing it off with your fingers or using a napkin. You can also do this under running water. Remove the seeds and stems, and your poblanos are ready to use!

You can use these roasted poblanos to make this fantastic Poblano Sauce Recipe.

By following these methods, you’ll achieve perfectly roasted poblanos that add a wonderful flavor to your dishes. Enjoy cooking with these techniques and bring authentic Mexican flavors to your kitchen!