Roasted Poblano Peppers
Roasted peppers are so delicious and they can be used in a variety of recipe.! When I first started making them I followed this ridiculously complicated recipe that made me steer away from them. But now that I realize how easy they are to make, I think these are going to be a weekly visitor in my house. Use these peppers to make chile rellenos, or liven up the flavor of salads, beans, etc.
Ingredients:--Makes about 6 servings
6 Large Poblano Peppers
¼-½ C olive oil (this can be omitted)
Turn broiler to high (if you do not have a bottom broiler, make sure to place the rack as close to the top as possible).
Toss peppers in oil and place in a baking pan.
Place pan under the broiler and allow to cook until peppers become blackened and blistered but not ash white, about 2 ½ minutes. Turn the peppers and blacken on the other side for about 2 1/2 minutes.
Remove pan from the broiler and cover with a kitchen towel. When peppers are cool enough to handle, gently peel the blackened skins and remove the seeds.