Roasted Poblano Chilies

Yields
Makes about 1 1/3 cups

Notes: Fresh poblano chilies, often mislabeled pasillas, are easy to identify because they are very dark green. If you can't find poblanos, use green New Mexico chilies, which are also called California or Anaheim chilies. If making ahead, cover and refrigerate chilies up to 2 days; freeze to store longer.

1 1/3 pound poblano chilies

Step 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.

Step 2

Pull off chili skins and discard. Remove and discard stems and seeds. Chop chilies.

Step 3

Nutritional analysis per 1/3 cup.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 44Calories from Fat 4.1

% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.7mg1%
Total Carbohydrate 10g4%

Dietary Fiber 1.6g7%
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Roasted Poblano Chilies