Poblano Chiles Roasted
Not all Mexican chiles are hot. Poblano chiles are very flavorful and generally considered to be very mild in terms of “hotness”. That having been said, sometimes they turn out to be excessively “hot” (ouch). Of all my years working with poblanos, my guess is that 10% of the time you will find a real hot batch. What to do? You can mitigate this problem by serving a cold glass of milk with your dish to those guests with a low tolerance for hot chile. Or, prepare your chile a day earlier to give you time to find another food store to replace a hot batch. The fear of getting a hot chile should not prevent you from using this essential ingredient.
Instructions
Rinse the chiles and place them on a baking tray then set the tray 6 to 10 inches under the broiler flame. Roast for 5-6 minutes until the chile is uniformly blistered, rotate and broil all the remaining sides for 3-4 minutes or until all sides are uniformly blistered. Remove from the oven and cool for a few minutes then place them in a closed plastic bag so the skin of the chile steams and softens.When cool enough to handle, peel off the skin.
Poblanos can be prepared ahead several days and stored in the refrigerator. Keep your peeled peppers whole until you are ready to use them.
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