Video 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.

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.

Reading: How to roast poblano peppers in a pan

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?

Table of Contents

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.

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.

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

Roasted Poblano Cream Sauce
Rajas Poblanas
Picadillo (Beef) Stuffed Poblano Peppers
Cream Cheese Stuffed Poblano Peppers
Classic Chiles Rellenos
Cajun Shrimp Stuffed Poblano Peppers

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.