Friday, February 23, 2024
HomeFood & RecipesRoasted Poblano Peppers | The Recipe Critic

Roasted Poblano Peppers | The Recipe Critic


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

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.

4 roasted poblano peppers on a white plate.

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!
Lining up peppers on a baking sheet.

Tips for Roasting Poblano Peppers

Here are a few of my favorite tips to make sure you end up with poblano peppers that are perfectly smoky and flavorful! This way, they’ll add the best flavor to your favorite dishes.

  • Check if Done: Pop those peppers under the broiler and let them work their magic. Keep a close eye on them, turning them occasionally, until the skin is bubbled and charred on all sides. This should take about 10-15 minutes.
  • Steam and Peel: Once the peppers are nicely charred, carefully transfer them to an airtight bag. This steaming process helps loosen the skin and makes them easier to peel. Allow the peppers to steam for about 10 minutes.
  • Peel and Use: After steaming, gently rub the peppers with your fingers or a paper towel to peel off the charred skin. It should come off easily, revealing the deliciously roasted flesh underneath.

How Long Do They Last?

As long as they’re kept in an airtight container, your roasted poblano peppers should stay good for up to 5 days in the refrigerator. They can also be stored in an airtight bag or other freezer-safe container in the freezer for a few months. This is a great option for storage if you only plan to use them in things like soups and stews.

4 poblano peppers after being roasted.


  • Wash the poblano peppers and place them on a foil-lined baking sheet.

  • Adjust the oven rack to just about the center position. Set the oven to broil on high.

  • Place the peppers in the oven for 10 -15 minutes, flipping halfway through the broiling time.

  • Depending on the recipe you are using them in, place them into a plastic bag and 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.

  • Use roasted poblano peppers for salsas, sauces, chili relleno, and many other recipes!



Serves: 6

Serving1pepperCalories24kcal (1%)Carbohydrates6g (2%)Protein1g (2%)Fat0.2gSaturated Fat0.1g (1%)Polyunsaturated Fat0.1gMonounsaturated Fat0.01gSodium4mgPotassium208mg (6%)Fiber2g (8%)Sugar3g (3%)Vitamin A440IU (9%)Vitamin C96mg (116%)Calcium12mg (1%)Iron0.4mg (2%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Side Dish

Cuisine Mexican

Keyword roasted poblano peppers




This story originally appeared on TheRecipeCritic

RELATED ARTICLES
- Advertisment -

Most Popular

Recent Comments