Poblanos in a Pinch

Roasted Poblanos

Poblanos in a Pinch

You don’t have to turn the broiler on to roast peppers.  I am here to smash that myth right now!  My oven was completely packed with out an inch to spare.  When I bake, I fill it to the brim, I try to get the biggest bang for my buck and I cram the oven full. So I needed roasted poblanos and red peppers for the dip, so I just threw them under the broiler tray.  I loaded the pan up and I had the intention of freezing the extra, but somehow I managed to eat them all!  I have froze them in the past.  I was just real hungry this time I guess!

  1. So just throw them under the broiler until they are brown on top.  Maybe 5 minutes, then flip them over and let them cook another 5 minutes or so.
  2. Invert a pan or plate over the top for about 15 minutes.  You are steaming the skins off in this step.
  3. Peel the skins off and discard the seeds.  I find it easiest if I attack the seeds first or they get everywhere if I forget. Just slide your knife under the skin and it will peel right off.
  4. You can use them right away or store them whole or chopped in the freezer.  Many people like to store them in olive oil as well.  This is a great time peppers in the oven at any temperature it takes the stress off of having to turn the oven on just for one little thing.

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