Options

Format:
Include:
PRINT
See more
Roasted Poblano Chilies

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.

This recipe goes with Christmas Posole

Sunset DECEMBER 1997

  • Yield: Makes about 1 1/3 cups

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.

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
advertisement

Go to full version of

Roasted Poblano Chilies recipe

advertisement