Roasting and freezing poblano peppers is one of the best things you can do for your future self. You roast them until charred, let them cool, clean them up, and store them in freezer bags. That’s it. Next time you want rajas con crema, a corn chowder, or a creamy poblano soup, you just grab a bag from the freezer.
I do this every time I find good poblanos at the store. It takes 30 minutes and sets me up for weeks of easy meals.
Picking good poblanos
Choose firm peppers with deep green color and smooth, unblemished skin. They should feel heavy for their size. Avoid any that are wrinkled or soft — those are past their prime.
How to roast poblano peppers
Two methods — both work perfectly. Use whichever you have available.
Oven method
- Preheat oven to 425°F (220°C).
- Rinse the poblanos and pat dry. Brush lightly with olive oil and sprinkle with salt.
- Place on a baking sheet and roast 20-25 minutes, turning halfway, until the skins are blistered and charred.
Air fryer method
- Set the air fryer to 425°F (220°C).
- Brush poblanos with oil, sprinkle with salt, and place in the basket.
- Cook 15-20 minutes, turning once, until fully blistered and charred.
How to peel and clean roasted poblanos
- Transfer the roasted peppers to a bowl, then cover with plastic wrap (or place them in a plastic or silicone bag). Let them steam for 10 minutes — this loosens the skin.
- Gently peel off the charred skin with your fingers or a paper towel. If it’s stubborn, run it under water briefly.
- Remove the stems and seeds.
Honestly? I don’t always peel them. That thin charred skin has an incredible smoky flavor, and I love it in my recipes.
How to freeze poblano peppers
- Once peeled and cleaned (or just deseeded if you’re skipping the peeling), lay them flat on a baking sheet and freeze for 1 hour.
- Transfer to a freezer bag. Remove as much air as possible before sealing.
- Label with the date. They last up to 6 months in the freezer.
💡 Freeze whole or sliced?
Both work. Freeze them whole if you plan to stuff them later. Slice into strips (rajas) before freezing if you’ll mostly use them in soups, stews, or rajas con crema — it’s faster to cook with, and they thaw quicker.
What to make with frozen roasted poblanos
- Rajas con crema. The classic Mexican stew — strips of poblano in a creamy sauce.
- Caldo de queso. Sonoran potato soup with roasted poblanos and cheese.
- Poblano corn chowder. Creamy, smoky, and perfect for cold days.
- Quesadillas y burritos. Add strips straight from the freezer to the pan.
- Salsas and sauces. Blend frozen poblanos into any green sauce or crema.
Tips
- Don’t skip the steaming. Letting them sweat in a bag or covered bowl is what makes peeling easy.
- Flash freeze first. Laying them flat on a sheet before bagging prevents them from sticking together.
- Use straight from frozen. No need to thaw — toss them directly into soups, stews, and sautés.
- Leftover crema hack. If you made cashew crema for rajas, freeze the extra in an ice cube tray for quick portions.
Preguntas frecuentes
Chile Spiciness Calculator
How to Roast and Freeze Poblano Peppers
Equipment
- Plastic bag or bowl with plastic wrap
Ingredients
- 4 fresh poblano peppers
- 1-2 tablespoons olive oil
- A pinch of salt
Instructions
- Roast. Preheat oven to 425°F (220°C). Rinse the poblanos and pat dry.
- Brush lightly with olive oil and sprinkle with salt.
- Place on a baking sheet and roast 20-25 minutes, turning halfway, until skins are fully blistered and charred.
- Steam & Peel 4. Transfer the hot peppers to a plastic bag or a bowl covered with plastic wrap. Let them steam for 10 minutes. 5. Peel off the charred skin with your fingers or a paper towel. Remove stems and seeds.
- Freeze 6. Lay the cleaned peppers flat on a baking sheet and freeze for 1 hour. 7. Transfer to a freezer bag, remove excess air, seal, and label with the date.
Notes
- Air fryer: Use the same temperature (425°F). Cook 15-20 minutes, turning once.
- Stovetop: Place directly on the gas flame, turning with tongs every 2-3 minutes until fully charred. Don’t want to peel? Skip it. The charred skin adds an incredible smoky flavor.
- Freeze whole or sliced: whole for stuffing later, sliced for soups and rajas.
- Storage: Up to 6 months in the freezer. Use straight from frozen in soups, stews, and sautés.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.