Can you eat poblano pepper skin? (+5 Ways to roast)

In this article, we will answer the question “Can you eat poblano pepper skin?”, and how to roast and peel poblano pepper skin?

Can you eat poblano pepper skin?

Yes, you can eat poblano pepper skin. It can either be eaten raw or after roasting. Roasting poblano peppers add a lot of smoky and rich flavor to the peppers. Read the article to find out how to prepare poblano peppers by roasting them using different methods.

Can you eat poblano peppers raw?

Yes, you can eat poblano peppers raw. Poblanos taste a bit spicier than green peppers and carry a tangy kick. They are covered with thin skin that does not taste good when raw. However, poblano pepper tastes great when grilled and the skin is removed.

What is poblano pepper?

The poblano pepper is mild chili pepper. They were first grown in Puebla, a state in Mexico. They are eaten raw, roasted, or stuffed. They are also added to moles or coated with capeado and fried. They are frequently used in Mexican and Tex-Mex cooking. Unripe poblano peppers are hotter than the ripened ones.

“Poblano” refers to the resident of the Puebla state of Mexico. When dried, these peppers are referred to as chile ancho. Chile ancho can be blended to form a powder and used as a flavoring agent in various dishes. Roasted poblanos can be preserved by canning or freezing.

How to roast poblano pepper?

Roasting the pepper extends its shelflife and it can be stored to add flavor and hotness to your dishes. There are multiple methods to roast poblano peppers. If you are roasting peppers for stuffing, you can slice the peppers before roasting to save time.

On the stovetop

Roasting the peppers on the stovetop in an open flame is a traditional method to roast peppers in Mexico. It is quite simple. Just place the pepper on the stovetop in a high flame and let it charr for about 2-3 minutes. Keep turning the pepper to roast it evenly from all sides. Remove from the flame when the pepper is black and bubbly from all over its surface. Do not blacken to ashes.

On the grill

Coat the chilies in some oil and place them on the grill let it roast and grill for 2-3 minutes approximately. Flip from time to time to blacken from all sides equally. Remove the pepper from the grill when there is no more bubbling.

In the oven

Preheat the oven at 400°F for about 20 minutes. Grease a baking tray and spread the poblano peppers evenly on the baking tray. Place the baking tray in the preheated oven and let it bake for about 20-30 minutes or until the surface of the peppers is completely charred and crispy. Turn the peppers over regularly to achieve even charring.

In the broiler

Allow the oven to broil. Spread the poblano peppers on a greased baking tray or sheet approximately 6 inches above the broiler flame. Broil the peppers in the oven for about 5-10 minutes. Flip the peppers occasionally for even roasting. Remove when the skin is peppery and roasted.

Other ways roasting 

Roasting and charring of poblano peppers can also be achieved by some other unconventional methods like toaster oven or skillet. Be careful to not burn the peppers especially in the toaster. Ancho peppers can also be roasted in the toaster oven.

If you do not have a stovetop, you can roast the peppers in a non-stick pan or skillet on the electric plate. Make sure that the skillet is seasoned before roasting.

Other FAQs about Pepper which you may be interested in.

How long does pepper last?

How hot is black pepper?

Can you get sick from eating hot peppers ?

How to peel roasted poblano peppers?

Right after roasting the peppers, put them in a plastic wrap and seal it tight. Let the peppers sweat in there for about 10-20 minutes. This helps the skin loosen up and the skin can easily be broken.

Remove the peppers from the bag. Start peeling from the charred areas. Use a wet paper towel for effective and efficient removal or keep under a gentle stream of water while peeling the skin.

After peeling, prepare the peppers according to your recipe. Slice them oven, deseed them or just grind them to make a powder.

How to eat poblano peppers?

  1. Poblano peppers are the staple ingredient of dishes like Chile Verde, Roasted Poblano, Broccoli Soup, Steak Fajitas., Easy Roasted Poblano Cream Sauce, Taco Casserole, and Tex-Mex Sausage Breakfast Casserole.
  2. Add poblano peppers to Enchiladas along with other vegetables like summer squash, eggplant, and corn, etc.
  3. Make vegetable cornbread and add finely chopped poblano peppers to level up the hotness.
  4. Chicken Chiles Rellenos Casserole is the perfect thanksgiving dinner. Use the extra rotisserie chicken from your thanksgiving meal in it along with loads of cream cheese and pepper jack cheese.
  5. Quesadillas filled with poblano peppers plus leftover corn and zucchini is the perfect quick-fix for lunch.


In this article, we answered the question “Can you eat poblano pepper skin?”, and how to roast and peel poblano pepper skin?


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