How-To: Fire Roasted Poblanos

Roasted poblanos are smoky, slightly spicy, and versatile. There is no need to be intimated by this cooking method. It’s straightforward and so tasty! They require just a little bit of effort yet, the reward is well worth it. These gems are can be mixed into many different savory dishes including; risotto, salsas, carne asada tacos, sauces, soups, quesadillas, etc… 

Here’s the scoop:

Step 1:

Preheat grill to high heat. 

Step 2:

Rinse poblanos

Step 3:

Place fresh poblanos on the hot grill, close the grill top. 

Step 4:

Allow to cook for 5-8 minutes, or until the poblano is completely charred and blistered. 

Step 5:

Flip poblanos and allow to cook for another 5-8 minutes, or until the other side is completely charred and blistered. 

Step 6:

Remove perfectly charred and blistered poblanos from the grill and place in a bowl. Cover tightly with plastic wrap, sealing completely. The steaming process is what allows the skin to separate from the flesh of the poblano, making it much easier to peel off. 

Step 7:

Allow poblanos to sit covered with plastic wrap for at least 15 minutes or until cooled completely. 

Step 8:

One by one peel off the blistered skin of the poblano, it will come off easily. 

Step 9:

Remove the seeds, carefully open the poblano and remove the stem and seed pod, and the loose seeds. 

Step 10:

Slice or dice prepared poblanos for your dish! 

Freeze the extra roasted poblanos in a freezer-safe container or storage bag. The fire-roasted poblanos will last in your freezer for up to 6 months. I highly recommend making a larger batch and freezing your prepped goods. This way, it’s much easier to incorporate for your next roasted poblano dish. 

This cooking method of fire roasting also translates to jalapeños, bell peppers, and chili peppers too.

This week, I am tossing these beautifully roasted poblanos into a risotto, serving it with a chili cilantro rubbed filet and street corn salad. YUM!