Roasted Green Chiles Recipe

Elevate your Mexican cooking with homemade roasted green chiles! This simple recipe shows you how to perfectly roast poblanos, Anaheim peppers, or jalapeños for a fraction of the store-bought price. Roast them whole, then easily peel and chop for immediate use or freeze for later in countless recipes. Unlock incredible flavor and save time with this must-have technique!

Prep Time 20 mins
Cook Time 15 mins
Calories 11.4 kcal
Protein 1g
Rating 2.5 (2 Reviews)
Roasted Green Chiles 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Green Chiles

  • Fresh Chili Peppers
  • Brown Paper Bag

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How to Make Roasted Green Chiles

  1. Wash 1 pound of green chiles (a mix of poblanos, Anaheim peppers, and/or jalapeños) and pat them completely dry.
  2. Place the whole peppers on a large baking sheet, leaving at least 1 inch of space between each pepper.
  3. Preheat your oven's broiler and move the oven rack to the closest setting.
  4. Broil the peppers for 3-4 minutes, turning occasionally, until the pepper skins are blistered and blackened in spots.
  5. Remove the baking sheet from the oven and immediately place the peppers in a large paper bag.
  6. Fold the top of the bag over tightly to seal.
  7. Let the peppers sit in the bag for 10-15 minutes to steam.
  8. Remove the peppers from the bag. The skin should now peel away easily.
  9. Carefully peel and remove the seeds from the peppers.
  10. Coarsely chop the roasted green chiles.
  11. Use immediately in your favorite recipe or freeze in airtight containers for up to 3 months.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

6g

Fat

0g

Carbs

0g