Roasting poblano peppers is a quick and easy way to add flavor to dishes. When the peppers get roasted, it brings out a smoky flavor and their natural sweetness. We will show you how to roast poblano peppers in the oven so you can have them any time of the year.
Poblano peppers are one of the most iconic and widely used ingredients in Mexican cuisine. Despite their mild heat, they’re packed with flavor that will bring a bold taste to any dish you use them in. Check out our poblano chorizo strata, or our chili Relleno casserole, and our Mexican cornbread casserole.
Here is Why We Love Roasting Poblanos in the Oven:
- Charring the peppers adds huge flavor
- Easy way to add a smoky and sweet flavor to dishes
- The skin slips off after the peppers get roasted
- Cleanup is a breeze
If you love roasted poblanos, you will love our grilled Italian sweet peppers.
This ingredient list couldn’t be easier. All you need are poblano peppers and cooking oil. It’s all about how you use the ingredients that transform the poblano peppers into an incredible flavor explosion.
Look for large poblanos that have a deep green color. smooth skin and feel firm to the touch. If they are soft and wrinkled then they are old.
Roasting Poblano Peppers:
Here is a quick overview of the process. Make sure to scroll down to the printable recipe card for all the details and tips.
- Set the oven to broil and cover a baking sheet with aluminum foil.
- Wash the poblano peppers and coat them with the oil.
- Broil them until the skin blisters on one side then flip them and blister the other side.
- Remove the peppers from the oven and cover them with foil.
- Let the poblanos rest in the sealed foil for 5 to 10 minutes.
- Peel the skin off the peppers and scoop the seeds out of the center.
Storing Roasted Poblano Peppers:
You can keep Roasted Poblanos for up to a week in the fridge or freeze them for up to 6 months. Make sure you keep them in a well-sealed container. If you freeze them, they will release excess liquid when they thaw out. Just blot the liquid with a towel.
Some Other Recipes We Are Sure You Will Love:
Our Mexican street corn salad is a delicious and colorful dish that can be served as either an appetizer or side dish.
Try some Mexican cuisine for breakfast with these huevos rancheros! Eggs get nestled on top of a warm corn tortilla with spicy salsa sauce, black beans, and avocado chunks. It’s an easy and healthy breakfast.
This Sheet Pan Chicken Fajita Bowl is an easy dinner and clean-up is a snap. Instead of wrapping the fajita in a tortilla, we served it in a bowl with salad greens and a simple dressing.
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- 3 large Poblano Peppers
- 1 tablespoon vegetable oil
- Set your oven to the broiler and position a rack directly beneath the unit, about 4-6 inches.
- Wash the peppers and pat dry with a paper towel and brush with oil.
- Place the oiled peppers on a foil lined baking sheet and transfer to the oven.
- Broil until the skin of the peppers begins to blister and char, about 5 minutes.
- Flip the peppers to the other side and repeat.
- Remove the baking sheet from the oven and cover with another piece of foil, crimping around the edges to retain the steam. Let them sit for 5-10 minutes until cool enough to handle.
- With your fingers pull off the charred skin, or use a paper towel to gently wipe the peppers to remove the skin.
- Open the skinned peppers and scrape out the seeds and veins.
- Use according to your recipe.
For a more smoky flavor, leave some of the charred skin.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 26Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1mgCarbohydrates: 1gFiber: 1gSugar: 1gProtein: 0g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.