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.
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