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.
How to Roast Poblano Peppers
Poblano peppers are important part of Mexican cuisine, being featured in so many recipes, like Rajas Poblanas, Roasted 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 to roast poblano peppers, shall we?
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.
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! 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.
Remove peppers from heat.
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.
Remove peppers from heat.
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.
Poblano 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.
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
Ingredients
- 2 poblano peppers
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Notes
Nutrition Information
Charlene says
out standing
Mike H. says
Thanks!
Crystal says
Great information
Mike Hultquist says
Thanks, Crystal!
Steve says
When roasting peppers I've tried several methods. I prefer outside on the grill but if the weather doesn't permit, I've used the air fryer. It works really well.
Brenda Warner says
I roast my peppers on a foil lined baking sheet in the oven @ 400°. Let them rest in a ziplock bag, then peel and use as needed or freeze to use later.
Mike H. says
That's awesome, Brenda. Good for you!
debra Wojtkowski says
my peppers seemed impossible to get the skins off. very disappointing
Mike H. says
Don't worry, Debra - removing pepper skins can be tricky, but with a little practice, you'll become a pro at it. Keep experimenting, and you'll get there! 😉
Lakshmi says
Halving the poblanos before broiling them is genius! Adding my voice to the chorus of people who are grateful for the tip. 🙂 Thanks!
Mike H. says
You are very welcome, Lakshmi - glad I was helpful!
Hana says
Cutting the peppers in half and broiling them could not be easier!! Especially when you have several peppers to roast and peel. Great idea - thanks.
Mike Hultquist says
Absolutely! Glad to be helpful, Hana!
Jack says
I have been roasting poblano and other fresh peppers using a hand held propane torch (like a Bernz-O-Matic). Using a large fork with a wooden handle to hold the chiles. This works very quickly and doesn't overheat the peppers to the point that they give up their flavorful juices but come out what I call "crisp tender". As each chili is roasted, I put them in a damp paper towel inside a sealed ziploc bag for a few minutes and they are easy to peel under cold runnung water.
Mike Hultquist says
Perfection, Jack! Thanks for sharing!
Melissa English says
I always roast poblanos from my garden with jalapeños and serranos all at once. I cut in half, seed them, broil on the top rack, steam and peel the skins, then do a very rough chop before grouping into piles of approx 1/3 to 1/2 cups each. Then i wrap each grouping in plastic wrap and roll into a bolus. Each batch of boluses I freeze in a vacuum sealed freezer bag. This way, I have 6-10 recipe's worth of mixed roasted pepper to use in chili, meatloaf, soups, etc. all winter long. HIGHLY recommend this method.
Mike Hultquist says
Thanks for sharing!
John says
After roasting the poblano peppers, do you try to save the juice that is released from inside the peppers? use the juice in dish that you’re cooking?
Mike Hultquist says
Hey, John. Yes, I'll try to keep the juices for flavor and substance.
Michelle says
I've been roasting peppers for years and never once thought about cutting them in half! What a great idea and so much easier. Thank you for the great tip!
Mike Hultquist says
Glad to help, Michelle!
Peter Riggs says
Finally, someone who mentions, albeit only at the end, that if you're roasting them in the oven and not stuffing them, you can cut them in half first, so you don't have to turn them.
But you're understating the advantage: once roasted, the seeds/ribs are sticky and slimy and hard to remove. But when the pepper is raw, it could not be easier to remove the seeds and ribs. So why deal with them after cooking?
One other point: I love Chile Rellenos, but that does not keep me from cutting the poblanos in half. I'm not a fan of frying them in oil anyway, so instead, I coat the chiles with the beaten egg mixture and bake them in the oven. Which means I don't need whole peppers; I just put one half down, cover with cheese, etc., lay the other half on top, baste with egg mixture, and bake. Simplicity itself, and no greasy frying required.
Thanks for the Rajas recipe!
Michael Hultquist - Chili Pepper Madness says
Thanks, Peter. I appreciate the comments. Definitely depends on the recipe and intention of the use of the roasted peppers, but yep, slicing them in half saves a lot of time for sure. Chile Rellenos forever! =)
Mary says
I used the oven roasting method. It worked really well,
Michael Hultquist - Chili Pepper Madness says
Glad to be helpful, Mary! Thanks.
Deb H. says
I love the clear instructions - thank you! Since I am dicing my poblanos for a queso, I took your advice to cut the peppers in half and lay them out so all the skins are facing up, so I don't have to keep turning them. They are in a 400 degree oven right now, roasting away.
Michael Hultquist - Chili Pepper Madness says
Thanks, Deb! Enjoy!
Tammy Jarrett says
With covid and all, and after eight weeks stuck at home, I'm getting bored with everything I cook. I've never worked with poblanos (eaten them stuffed at restaurants though) and am grateful for your instructions. Planning to roast one and throw it (diced) into some queso tomorrow. Yum!
Michael Hultquist - Chili Pepper Madness says
Great, Tammy! Glad to help! I hope you enjoy them.
Sharon says
I can't eat canned peppers and I frequently can't find the peppers in the store. I was hoping to save them for weeks. How can I do that?
Michael Hultquist - Chili Pepper Madness says
Hi, Sharon. Very frustrating, right? So, I keep mine for a couple weeks sometimes in the fridge vegetable crisper, but they don't always last that long. I keep them in vegetable bags from the store. You can also freeze them for much longer keeping. I hope this helps a little.
Michelle says
Thanks for the great recipe. I'm currently living in Australia and it's very hard to find the canned green chili's to use for making all my Mexican favorites. So I want to try making my own. I'm assuming when you say you can freeze the peppers this is prior to roasting but could you freeze after roasting as well so I could quickly have them ready for cooking? Thanks!
Michael Hultquist - Chili Pepper Madness says
Hi, Michelle. Yes, you can freeze roasted peppers. I do that all the time. Works great!
Steph says
I just purchased these peppers for the first time, and I want to use them in rice is this a good idea.?
Michael Hultquist - Chili Pepper Madness says
Steph, absolutely. These would sure add a heck of a lot of flavor to rice. Let me know how it turns out for you!
Tanya says
Use disposable gloves to peel peppers after they're roasted. It's easier to grab the skin.
Also found if you wrap them in paper towels before putting in plastic bag to steam seems to make peeling easier.
Michael Hultquist - Chili Pepper Madness says
Great tips! Thanks, Tanya!
agentshags says
So I tried my hand at roasting peppers in my oven the other day. I felt bad about all the pepper skins I was discarding. Is there ANY use for the pepper skins, or are they a complete loss?
Michael Hultquist - Chili Pepper Madness says
Absolutely! I love to dehydrate mine. I dehydrate pepper skins, tomato skins, and even hot sauce pulp, then grind them into powders to use as seasoning. Here is a link: https://www.chilipeppermadness.com/recipes/seasonings-from-hot-sauce-pulp/. Let me know if you wind up going that route. I love it!
karen randolph says
Thanks. You answered all my questions about why and how to roast peppers.
Michael Hultquist - Chili Pepper Madness says
Thanks, Karen!
Charles P. says
Perfect! Just what I needed today. Thank you.