Roasted Poblano Peppers | The Recipe Critic

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If you’re a fan of peppers and haven’t tried roasted poblano peppers yet, you’re missing out! These peppers have a unique flavor that is smoky, slightly sweet, and just a little bit spicy. Roasting them brings out their full potential, making them perfect for giving your favorite Mexican dishes a little kick.

Once you’ve roasted your peppers, here are a few delicious recipes to use them in: chicken enchiladas with avocado cream sauce, this queso chicken skillet, or salsa tatemada! You’ll love the smoky flavor with a hint of heat that roasted poblano peppers add.

Oven Roasted Poblano Peppers

Let’s talk peppers. If you don’t use poblano peppers in your cooking, here is your sign to! They’re more mild than jalapeno and serrano peppers, but still add a tasty kick to any dish. I’ll let you in on a secret, though. If you want to get the most out of your poblano peppers, you need to roast them! When these peppers hit the heat, their taste transforms into a rich and smoky delight that will make your dishes shine. Poblano peppers are known for their delicious natural sweetness, and roasting them only makes them taste even better.

So, how can you use these amazing peppers? The options are endless! One fantastic 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 sizzling fajitas or stir them into a zesty salsa. Whether you’re adding a smoky twist to your favorite Mexican dishes or elevating 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 roasted poblano peppers in the oven, you’ll only need a few simple things:

• Poblano Peppers: I used 6 to line my baking sheet with. The ideal poblano pepper should have a shiny skin with a rich, deep green color. Avoid peppers that appear dull or have blemishes, as they might be past their prime.
• A Sheet Pan: A sheet pan with a high rim is preferable, as it prevents the peppers from rolling off and helps contain any juices or oils that may be released during the roasting process.
• Aluminum Foil: This not only helps to prevent sticking but also simplifies cleanup afterward. By creating a protective barrier between the peppers and the pan, aluminum foil ensures even roasting and helps to retain the peppers’ moisture.

How to Roast Poblano Peppers in the Oven

It’s super easy and something you don’t want to skip when making salsas, soups, fajitas, you name it! Roasting these green peppers really brings out the best in them. You won’t want poblanos any other way!

1. Wash Peppers, Add to Baking Sheet: Wash the poblano chiles and place them on a foil-lined baking sheet.
2. Turn on Broiler: Adjust the oven rack to just about the center position. Then set the oven to broil on high.
3. Roast: Place the peppers in the oven for 10 -15 minutes, flipping halfway through the broiling time.
4. Transfer to Bag: Depending on the recipe you are using them in, place poblano peppers into a plastic bag and then seal to let them sweat their moisture out. This makes the removal of the skin easier. Allow the peppers to cool in the bag and sweat as they cool.
5. Use: Use roasted peppers for salsas, sauces, chile relleno, and so many other recipes!