Like any chili pepper, grilled or roasted poblano peppers have a much different flavor than fresh, raw pobano peppers. The flavor is deeper and a bit sweeter. You lose the crunch but gain a fullness and impact you won’t get with other ingredients. You can roast your poblanos in the oven or over an open flame - Learn how to roast chili peppers here - but grilling works just as well. And I’m here to show you! In either case, you will close the lid over the grill, which will allow the heat to roast them. The goal here is to get the skins nice and charred. The skins will loosen up and easily peel off, leaving you with a deliciously cooked chili pepper to do with as you wish. Let’s get started. First, get your grill good and hot. I bring mine up to a medium-high heat. Lightly oil the poblano peppers - oil spray is OK - and set them over the hot grill. Here is how they should look. Here is what they look like after you pull it off the grill. This will allow the steam from the hot peppers to loosen up the skins even more, making them extremely easy to peel. One method that has worked for me is to skip the plastic bag and simply wrap the peppers in a large paper towel. They will steam enough in the paper towel, loosening the skins. This works well for smaller peppers, like serranos or jalapeno peppers. Once the skins are completely removed, you are ready for cooking! Enjoy your grilled poblano peppers. Looking for ideas? Stuffed Pepper Recipes.
