How To Roast Poblano Peppers In The Oven

Roasted poblano peppers are a delicious and versatile addition to many dishes. Learn how to easily roast them in the oven and use them in your favorite Mexican dishes like queso, quesadillas, or tacos. I will show you how to roast poblanos and also how to remove their skins so you can use these peppers in a wide variety of recipes.

Poblano peppers are one of my absolute favorite peppers. They have so much more flavor than regular bell peppers and they are really versatile in recipes. They are not spicy and they can be used in place of regular bell peppers in recipes.

In our house, we make large batches of these roasted peppers because my whole family loves them. Living in Texas, we have access to these delicious peppers all year so we make use of them in so many recipes. I also grow huge amounts of these peppers in my garden in the summertime.

I will show you my tried and true method to roast these delicious peppers in the oven and how to peel the skins off of them so you will have two different ways to enjoy them in your recipes, with and without the skins on.

Why Roast Poblano Peppers?

Roasting poblano peppers does a few things that really make them taste amazing. When you roast poblano peppers in the oven:

• Makes it easy to remove the skin: Not all recipes that call for roasted poblano peppers need the skin to be removed (like my chorizo with peppers) but if you are trying to remove the skin, this is the way to do it.
• Softens the Poblano peppers: The roasting process helps break down the pepper and it creates a wonderful soft texture that goes so well in quesadillas or other Mexican recipes.
• Brings out a deeper flavor in the peppers: My favorite reason for roasting these peppers is the deep smoky flavor profile that is created. Roasting these peppers makes them even more delicious.

How to Roast Poblano Peppers in the Oven

Roasting poblanos in the oven is so simple. There is no oil needed, just roasting them under the broiler. Here is what the steps look like:

• Add poblano peppers to a sheet pan: You do not need to remove the stem. I like to use some aluminum foil to make cleanup easy. I also like to add other veggies for a later meal to the sheet pan so I am not wasting energy roasting just poblano peppers 🙂
• Roast the peppers: You want to roast the peppers in the oven under the broiler set to a high heat. Make sure to turn them occasionally to heat the pepper on all sides. This will cause the skin on the peppers to blister and heat up.
• Sweat the peppers: This is the part that will help you remove the skin from the peppers. Place the roasted poblanos in a bowl then cover with plastic wrap. Let it cool completely and the skin will loosen from the flesh of the peppers.

• Remove the skins: If you want the skins removed for a recipe, just gently peel them from the peppers after they have cooled.

Top Tips!

• After roasting the poblanos, you can leave the skin on or remove it depending on your preference or the recipe you are using.
• Look for large poblano peppers for roasting. It makes less work to roast a couple of large peppers as opposed to lots of small ones.

Can You Roast Other Chili Peppers With This Method?

Yes! This method for oven-roasted poblano peppers works with any pepper. You do not need any special equipment like a gas stovetop or gas grill to make delicious oven-roasted peppers.

You can do this with red and green bell peppers, jalapeno peppers, or any other peppers that need the skins removed or a deeper flavor.

More Poblano Recipes For You

These are some of our favorite ways to use oven-roasted poblano peppers!

Storage Tips

One of the great things about oven-roasted poblanos is that they store really well in the fridge. I like to make a batch of these peppers ahead of time, allow them to cool fully then place them in an air-tight container for up to 3 days in the fridge. That way they are ready to use in recipes right away!

I do not recommend the freezer. I've tried this and they will get too mushy.

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