Roasted Poblano Peppers


  • 2–3 poblano peppers (see Cook’s note)
  • 1 teaspoon vegetable oil
  • 1–2 tablespoons extra virgin olive oil
  • ¼ cup fresh cheese (queso fresco or crumbled feta)
  • ¼ cup parsley, minced
  • Sea salt and pepper to taste


  1. Set oven to broil.
  2. Rub poblano peppers with vegetable oil to ensure they don’t dry out and place peppers on a baking sheet on the top rack of your oven.
  3. Broil for 5–10 minutes or until the skins are darkened and blistered, but not burned.
  4. Place in a covered bowl or bag and let steep and cool for 8–10 minutes.
  5. Using your hands, gently, remove blistered skins from the peppers.
  6. Slice up the poblanos into 1-inch bites, removing the seeds and ribs as desired.
  7. Place juicy pepper bites on a serving platter and drizzle with olive oil, cheese, parsley, salt, and pepper and serve with warm slices of bread or crostini.

Serves 4 as an appetizer. Prep time, 2 minutes; cook time, up to 20 minutes.

Cook’s note: Poblanos can be spicy or mild in flavor. This appetizer is for those who don’t mind a possible surprise of pepper heat in their dishes.

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