Roasted Poblano Chilies
Notes: Fresh poblano chilies, often mislabeled pasillas, are easy to identify because they are very dark green. If you can't find poblanos, use green New Mexico chilies, which are also called California or Anaheim chilies. If making ahead, cover and refrigerate chilies up to 2 days; freeze to store longer.
Yield: Makes about 1 1/3 cups
Recipe from
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Nutritional Information
Amount per serving
- Calories: 44
- Calories from fat: 4.1%
- Protein: 2.2g
- Fat: 0.2g
- Saturated fat: 0.0g
- Carbohydrate: 10g
- Fiber: 1.6g
- Sodium: 7.7mg
- Cholesterol: 0.0mg
Ingredients
- 1 1/3 pound poblano chilies
Preparation
- 1. Rinse about 1 1/3 pounds fresh poblano chilies and pat dry. Lay in single layer on a 10- by 15-inch pan. Broil 3 to 4 inches from heat, turning as needed to char skin on all sides, about 10 minutes. Let stand until cool.
- 2. Pull off chili skins and discard. Remove and discard stems and seeds. Chop chilies.
- Nutritional analysis per 1/3 cup.
Roasted Poblano Chilies Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Freezable, Make-Ahead, Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Meatless
- COOKING METHOD: Broil
- PUBLICATION: Sunset
More Recipes for Sauces/Condiments
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Corn-Poblano Soup with Salsa Verde
Cooking Light -
Roasted Poblano Gravy
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