How to Prep a Poblano for Chiles Rellenos - CHOW Tip

Chef Deborah Schneider, author of¡Baja! Cooking on the Edge, suggests roasting poblanos over an open flame or in a cast iron pan to prepare them for recipes like her Ranch Chiles Rellenos.

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TRANSCRIPT
I'm going to show you how to prepare poblano chiles for Rajas or for stuffing. Put it right in the flame to char. If you don't have a gas burner you can do it right in a dry cast iron pan. After the skin is blackened and blistered you'll take it off, wrap it in paper towels until it cools down. Then you'll use the paper towels to remove the skin. Very carefully open it up and remove the seeds. And poblanos can sometimes be a little on the spicy side so you might want to wear gloves if you're very sensitive to hot foods. At this point you could put cheese in, corn, any kind of stuffing you want to make a Chiles Rellenos or you can tear it into strips and cook it with mushrooms for Rajas.