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25 October 2018

Learn how to roast poblano peppers using an open flame, on the grill, or in your oven. It is very easy and essential for many recipes.

Poblano peppers are important part of Mexican cuisine, being featured in so many recipes, like Rajas PoblanasRoasted Poblano Cream Sauce, and Classic Chiles Rellenos, but they’re also important an any number of American dishes that I make in my kitchen.

I roast poblano peppers all year long, as they’re readily available in the grocery stores near me, though I’ve also grown many poblano types in my garden.

Roasted poblano peppers offer a flavor like no other pepper. They’re earthy and rich and, to me, somewhat addictive. I just can’t get enough of them.

Roasting them is quite easy, and there are several ways you can do so, which I will outline below, including roasting them over an open flame, roasting them in the oven via baking or broiling, and roasting them on the grill.

The reason you want to roast them is to bring out that awesome smoky-rich roasted pepper flavor, but also to help remove the skins which may bring texture issues to your dish.

So let’s talk about how we roast poblano peppers, shall we?

How to Roast Poblano Peppers

How to Roast Poblano Peppers On the Stove Top / Open Flame

Produce a HIGH FLAME on your gas stove top.

Place the poblano pepper directly over the flame. Allow the skin to blacken and bubble up. It will do so in about 2-3 minute.

Flip the poblano pepper every few minutes and blacken every side. Do not allow to catch fire or turn to white ash.

Flame Roasting a Poblano Pepper
Flame Roasting a Poblano Pepper

Add the charred poblano pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin.

When the skins are loosened and the poblanos are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin.

How to Grill Poblano Peppers - Chili Pepper Madness

Cook the roasted peppers into any recipe you wish! Just be sure to remove the stem and innards first.

How to Roast Poblano Peppers on the Grill

First, produce a HIGH FLAME on your grill.

Place the chili pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will start to do so in about 2-3 minutes.

Flip the chili pepper and blacken both sides.

Add the charred poblano pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin.

When the skins are loosened and the poblanos are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin.

Cook the roasted peppers into any recipe you wish!

Another way I do it, without the baggie, is to wrap the peppers in paper towels. The skins will still loosen and you can use the paper towels to rub off the skin. Don’t over rub, as you’ll remove too much of the overall smoky flavor.

How to Roast Poblano Peppers in the Oven

Set the oven temp to 400 degrees F.

Place whole poblano peppers on a lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting.

These Poblano Peppers are Ready for Roasting for Our Picadillo Stuffed Poblano Peppers Recipe

Remove peppers from heat.

These Poblano Peppers are Roasted and Ready for Stuffing for Our Picadillo Stuffed Poblano Peppers Recipe

Add the charred poblano pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin.

When the skins are loosened and the poblanos are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin.

Cook the roasted peppers into any recipe you wish!

How to Roast Poblano Peppers in the Broiler

Set the oven to broil.

Place whole poblano peppers on a lightly oiled baking sheet 6 inches from the broiler flame, and broil about 5-10 minutes, or until skins are thoroughly blackened, flipping every couple minutes.

These Poblano Peppers are Ready for Roasting for Our Picadillo Stuffed Poblano Peppers Recipe

Remove peppers from heat.

These Poblano Peppers are Roasted and Ready for Stuffing for Our Picadillo Stuffed Poblano Peppers Recipe

Add the charred poblano pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin.

When the skins are loosened and the poblanos are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin.

Cook the roasted peppers into any recipe you wish!

Other Ways to Roast Poblano Peppers

Some people have told me they roast their peppers in a toaster oven. Just be careful to not let the peppers burn. You can also toast dried peppers this way, like ancho peppers.

If you have an electric stove top and are unable to use an open flame, and also do not have access to an oven, try pan cooking the poblano peppers, skin sides down, in a hot skillet or pan until the skins char and loosen from the poblano flesh.

Then let them steam in a baggie or paper bag to loosen the skins further enough to peel away.

Roasting Tips

If you are not using your roasted poblano peppers for stuffing, a time saving tip is to slice the poblano peppers in half lengthwise before roasting in the oven or broiler. Roast or broil them skin sides up. This way, you save time flipping and get both sides at once.

I hope this helps! Enjoy your roasted poblano peppers, my friends!

Some Common Questions…

Can You Use Poblano Peppers Without Roasting?

Absolutely. Just like any other chili pepper, poblano peppers can be eaten raw or cooked into many meals. Roasting them is not necessary, though they are delicious roasted.

Do You Have to Peel Poblano Peppers?

Roasted poblano peppers should be peeled, as the skins become papery from the roasting process. They have no flavor and the texture can be unappealing. They are, however, edible.

If you are not roasting the poblano peppers, there is no need to peel them.

Does This Work for Roasting Other Chili Peppers?

Yes, these techniques can be applied to any type of chili pepper. See How to Roast Chili Peppers.

Learn more about poblano peppers here.

Try Some of My Popular Poblano Recipes

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

How to Roast Poblano Peppers
Prep Time
1 min
Cook Time
30 mins
Total Time
31 mins
 

Learn how to roast poblano peppers using an open flame, on the grill, or in your oven. It is very easy and essential for many recipes.

Course: Main Course
Cuisine: American
Keyword: poblano
Servings: 4
Calories: 11 kcal
Ingredients
  • 2 poblano peppers
Instructions
  1. To roast the poblano peppers over an open flame, turn a gas flame to HIGH. Set the poblanos directly over the flame. Turn the poblanos occasionally with tongs until all sides are blackened and blistered. Do not let them burn or turn white.

  2. To roast the poblano peppers in the oven, preheat oven to 400 degrees or set it to broil. Set the poblanos onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 20-30 minutes, until the skins are blackened and blistered, turning occasionally to evenly roast the poblanos.

  3. To roast the poblanos in the oven broiler, set your oven to broil. Set the poblanos onto a baking sheet (aluminum foil will make for easy cleanup), skin sides up, and broil for 5-10 minutes, until the skins are blackened and blistered, turning every few minutes to evenly roast the poblanos.

  4. To roast the poblanos on the grill, produce a HIGH FLAME on your grill. Place the chili pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will do so in about 2-3 minutes. Flip the chili pepper and blacken both sides to evenly roast the poblanos.

  5. Allow the poblanos to cool enough to handle. Transfer them to a bowl and cover them with plastic or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen.

  6. If using for stuffing, carefully peel away or rub off and discard the charred skins. Otherwise, simply peel, stem and seed, then chop and use as needed.

Recipe Video

Recipe Notes

Heat Factor: MILD. Poblano peppers aren't hot, though they are hugely flavorful.

Nutrition Facts
How to Roast Poblano Peppers
Amount Per Serving
Calories 11
% Daily Value*
Sodium 1mg 0%
Potassium 104mg 3%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Vitamin A 4.4%
Vitamin C 58%
Calcium 0.6%
Iron 1.1%
* Percent Daily Values are based on a 2000 calorie diet.
How to Roast Poblano Peppers - Learn how to roast poblano peppers using an open flame, on the grill, or in your oven. It is very easy and essential for many recipes. #Poblanos #PoblanoPeppers #RoastingPeppers #HowtoRoastPeppers

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