Servings: four as a main course, six to eight as an appetizer.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.