There’s a lot of poblano recipes that call for roasting and peeling them but don’t specify how to do it. Here are a few tricks on how it’s done…

IN THE OVEN: Turn the oven to broil and move the grill rack to the highest position. Place poblano peppers in a single layer on a baking sheet lined with foil. Transfer to the oven and cook until the skin blisters and starts to char. Turn the peppers over using tongs and do the other side. It should take you anywhere between 5 to 10 minutes.

ON A GAS STOVE: This method is quite popular if you own a gas stove. Rub the poblano peppers with oil and place a couple peppers directly on the grate over the open flame. Rotate occasionally using tongs until the peppers start to blister and char. This method can also be use on a BBQ.

ON AN ELECTRIC STOVE: Turn heat on medium-high and place oiled poblano peppers onto a griddle or cast iron skillet. Using tongs, rotate them as the skin blisters and chars.

HOW TO PEEL: There are a few methods you can use below…

You can place your roasted peppers in a Ziploc bag, seal it and wait for 15 minutes for them to cool off and steam a little.
You can place them in a paper bag and let them sit for 15 minutes as well.
You can put your roasted peppers on a cutting board and place a bowl upside down over them and let them steam and cool off for 15 minutes.

Once the peppers have cooled down enough to handle, peel off the skin and discard. Chop and process for your recipe