This step-by-step guide will show you how to roast poblano peppers in the air fryer. Poblano peppers can be roasted in the air fryer easily and they char up beautifully, just like if they were cooked over the stove or in the oven. Roasting brings out their rich and earthly flavors and it softens them, making easier to eat. The great about this recipe is that they are done in under 20 minutes and are then ready to be stuffed or added to your favorite recipes.
Many recipes call for roasted poblano peppers, they are smoky and delicious and add great flavor to any dish. But if you don’t have a gas stove or you don’t want to turn on your oven, roasting them in the air fryer is a good way to cook them. This is our favorite method because they will be ready in a fraction of the time it will take to roast them in the oven and you only need 3 ingredients- poblano peppers, oil, and salt.
How to roast poblano peppers in air fryer
Wash peppers and make sure to pat dry them with paper towels. You don’t want any extra moisture to be on the peppers while cooking.
Place peppers in to your air fryer. Lightly brush them with olive oil or use an oil spray. Sprinkle with pink or regular salt. Close the air fryer basket and roast them for about 12 minutes using your highest setting. My air fryer goes up to 400 degrees and it took me 15 minutes to get that charred look.
Peppers will get puffy but don’t worry as soon as you pull them out of the air fryer they will become flat and super soft. You will be able to pill the skin easily.
What are poblano peppers and are they hot
Poblano peppers are very popular in Mexican cuisines, originating in Puebla, Mexico. They are large heart-shaped peppers that are a deep dark green color but when ripe can turn a dark red or brown color.
The green ones have a mild to medium heat and are slightly spicier than bell peppers but not as hot as jalapeno peppers. You might find that the dark red or brown peppers can be a bit spicier than the green. You can cut down on the heat by removing the seeds and membranes from the insides of the peppers.
The skin of poblano peppers is thick and holds up well when baked, grilled, or roasted. Because of this, they can be prepared in many ways- stuffed with rice, ground beef, and cheese, or roasted until charred and used as the main ingredient in salsa or other Mexican or Tex-Mex dishes.
When dried, poblano peppers are often called ancho chilis or ancho peppers. Most grocery stores throughout the United States will carry poblanos in the produce area, and the dried ancho chilies can be found in the seasoning or Hispanic foods aisles.
Yes, roasted poblano peppers should always be peeled because the skin becomes papery and is unpleasant to eat. It is edible but it doesn’t have any flavor and can be removed very easily.
If you have unroasted poblano peppers, they do not need to be peeled.
After the roasted peppers have charred, place them in a plastic bag or cover with plastic wrap or aluminum foil for a few minutes. This will allow the peppers to cool down a bit and the skin softens. Next, when the peppers are cool enough to handle, use gloves to gently rub or peel off as much of the charred skin as you can. Then they are ready to use!
Absolutely, roasting them is not necessary. Poblano peppers or any other chili pepper can be prepared in a variety of ways, roasting is just one cooking method. They are mild, slightly spicy, and have a great flavor when they are roasted. They can also be eaten raw, or gently cooked until they soften in the oven or sauteed over the stove.
Generally, poblanos can be used in place of bell peppers to add a bit of extra heat and flavor to your dish.
How to roast poblano peppers in the oven
Roasting poblano peppers in air fryer is easy but you can totally make it in the oven! It will take longer than the air fryer, but it is totally doable. They can be roasted at high heat in the oven for 30 – 40 minutes or under the broiler for about 5 – 10 minutes until the skin is charred. Just make sure to keep an eye on them so that they don’t burn. Flipping and turning as necessary so they are evenly charred.
You can store leftovers in the fridge for up to 6 days. Reheat in the microwave for 1 minute.
Serve roasted poblano peppers in dips, sauces, you can stuff them with any kind of cheese. Add chopped peppers to guacamole for a fun twist!
More air fryer recipes
- Trader Joe’s Korean short ribs in air fryer
- Air fryer beyond sausage
- Fingerling potatoes in air fryer
- Air fryer pancake bites
- Beef liver in air fryer
- Trader Joe’s fish nuggets in air fryer
- Air fryer scrapple
- Frozen beyond burger in air fryer
Rate the recipe if you made it and please let me know if you have any questions in the comment section below.
- 3 poblano peppers
- pinch of salt
- oil spray
- Wash poblano peppers and dry with paper towels.
- Lightly spray with olive oil spray and sprinkle with salt.
- Place in the air fryer. Cook at the 400 degrees or higher for 12-15 minutes.
- Peppers are ready when charred.
- Store leftovers in the fridge for up to 6 days.
- Try to pick peppers that are about the same size.
- Serve roasted poblano peppers in dips, sauces, you can stuff them with any kind of cheese. Add chopped peppers to guacamole for a fun twist!
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 54Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 46mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g