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    You are in: Home / Low-cholesterol / Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers.. Recipe
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    Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers..

    Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers... Photo by lazyme

    1/6 Photos of Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers..

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Rita~'s Note:

    Every roast chilies? Give these a try! Roasting is done to remove the skin and give a wonderful flavor. Here are methods for roasting the peppers. Oil is use in the fourth method.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 chilies (Poblanos jalapenos or what you choose)
    • vegetable oil

    Directions:

    1. 1
      Stove top the most common method:.
    2. 2
      Place clean and towel dried Poblanos right on the open medium flame turning with tongs as it is charred.(black and blistered). Takes about 5-10 minutes depending on the heat of flame and size of chilies.
    3. 3
      Immediately place in a paper bag or closed container to steam for 15 minutes. Called letting the chilies sweat! This makes the skin easier to remove and cool enough to handle, as they continue to cook.
    4. 4
      On a Comal or heavy skillet:.
    5. 5
      Heat skillet to medium high.
    6. 6
      Place chilies on pan turning till charred being careful not to scorch as for they will have a bitter taste. Takes about 5-10 minutes depending on the heat of flame and size of chilies.
    7. 7
      Immediately place in a paper bag or closed container to steam for 15 minutes.
    8. 8
      In the Broiler:.
    9. 9
      Heat broiler to medium high.
    10. 10
      Lightly brush with oil.
    11. 11
      Place chilies in pan and place in broiler. Char as above.
    12. 12
      In oil:.
    13. 13
      This method is used for stuffing them a time saver when making many.
    14. 14
      Heat oil over medium high heat. Place 1-2 at a time in oil. using a slotted spoon to turn and fry till golden brown and skins swell about 5-10 seconds. Transfer to a bowl of cold water and use finger to peel off the skins.
    15. 15
      I like to dry peel so not to loose any flavor.
    16. 16
      But you can peel the skins under running water but do not soak them. Use a parring knife to remove any skin that won`t be finger removed.

    Ratings & Reviews:

    • on January 08, 2013

      55

      I used the stove top method and then added some to mashed potatoes for a nice kick. Thanks Rita for sharing. Made for Cookbook Tag.

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    • on May 13, 2010

      55

      Rita, we enjoyed this recipe so much!! I used the cooktop method with jalapenos which worked perfectly and served with chicken fajitas. We are ready and anxious to try your other methods listed and with a variety of different chilies. Thanks so much for sharing, Rita. Your recipes are always great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2010

      55

      Used the stove top method and it worked great. Have used the broiler method for years and can say it also works great. Love basic recipes that help improve both cooking skills and the flavor of food. This recipe is a winner in both those categories. Thanks so much for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers..

    Serving Size: 1 (45 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 18.0
     

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