How to Roast Poblano Peppers in the Oven for Chili Relleno

 PREP TIME - 10 minutes -   COOK TIME - 20 minutes 

ADDITIONAL TIME - 20 minutes  - TOTAL TIME - 50 minutes

Ingredients

• Poblano peppers 
• Oil (a spray bottle works best. I used olive oil but any oil will do)

Instructions

1. Preheat the oven to 400 degrees F.
2. Wash the poblanos and dry them. Remove the stem, cut the peppers in half, and remove the seeds.
3. Line a baking sheet with parchment paper and place the halved poblanos, skin side up, in one layer on the baking sheet. Lightly spray with oil.
4. Roast for 20-30 minutes until the skin starts to separate and bubble. the more bubbly the skin the easier it is to peel it off. 
5. Remove from the oven and use a spatula to add the peppers into a plastic bag. Close the bag and let it rest for 10 minutes.
6. Open the bag and peel each piece of pepper at a time by simply pulling the skin off with your fingers. It should come off easily.
7. Your peppers are ready to serve or preserve! You can store them in the fridge for a couple of weeks.