Servings: four as a main course, six to eight as an appetizer.
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Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don’t have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking sheet and char them under a hot broiler, turning them with tongs).
Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they’re cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters. Slice the peppers into 1/4-inch-wide strips and put them in a small bowl.
These were good, I think my tortillas were a bit smaller so I put one on the bottom and one on the top for a half recipe. And ate the whole thing!:) Tasty peppers, haven't had them before.
I have made these several times, and we love them. They are simple to make and have a ton of flavor. They have just enough spice for those of us who like spicy, but they may be just a tad spicy for some. Poblanos have such a wonderful flavor. These are so easy to make. You can come home on a Friday night and throw them together in no time. We normally have all of the ingredients (exept perhaps for the peppers) on hand. This is a standby recipe for sure. I'm charring the peppers in my oven as I write.
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