STOP STRUGGLING! // How to Clean and Roast Poblano Peppers ❤
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- เผยแพร่เมื่อ 27 พ.ย. 2024
- I grew up watching and helping my mom make delicious CHILES RELLENOS, and this was one dish I avoided even though I loved it. The process of roasting then removing the seeds and veins from the POBLANO peppers was a struggle and it is the one job my mom had me do. Once I got older and started making my own, I was on a mission to find a better and easier way of preparing the peppers for chiles RELLENOS without the struggle. This is my technique, I hope it helps you as it has helped me.❤
INGREDIENTS----------------
POBLANO PEPPERS
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#chilesrellenos
#poblano
#rachelcookswithlove
I’ve been roasting poblanos for years but never thought to remove the seeds and veins first! You rock, girl!
I've said this before and I will say it again, you are an excellent teacher!! Thank you for sharing your techniques and recipes.
Thank you so much, I appreciate your comment my friend, it means alot to me.❤
Radeca is having
Have fun with you 💕 💓 ❤
I finally was able to try this, seeding the poblano's before roasting.....what a difference and not so messy! Thank you Rachel! Like many before have told you, you are an excellent teacher! 😊
This is the first I've used poblano and followed your advice. Brilliant! Thank you.
I love your recipes & presentation. Because it is so similar to the way my mother cooked. Would like to se a photo of “ my Ron”
Omg my friend!!! Your A PEPPER SURGEON!!!🙏🙏🙏💙💙💙 🌶 🌶. Chilies Rellano..my favorite!
Lol! Thank you so much for your comment my friend. ❤😘
i was thinking the same!
My comment is not going to matter...lol. Everyone recognizes you as a wonderful teacher and you are right down to repeating the proper words in Spanish. You are a PLEASURE to learn from. Thank you very much!
Such a great instructor. There's a technique for everything you just need to find the right person to show you. Thanks for sharing your techniques!!
You’re welcome my friend, thank you so much for your comment.❤️
You're awesome thanks 😊
Rachel! Thanks sooooo much for this! So much easier on me with a bad back its hard to stand for long periods of time w/o nerve pain in my leg and numbness! Now I can fix this more often since poblanos are my favorite food, no matter how its fixed it brings back memories of riding my horse around poblano pepper and garlic fields in Gilroy, Calif. The smell of these fields should be made into a perfume! 😋💕
That has to be the smartest way to roast peppers, by removing the seeds and/or stems, before roasting them!!!
Thank you for the great tips and so many scrumptious recipes!
I love poblano peppers so thank you for all the instructions.Mostly in my town,I have to go to a small Mexican store for the good peppers.. Everything you do is beautiful.!! Blessings 👩🦳🥰🏵️⭐
I know the feeling, that happens to me when we're in Ohio, I appreciate your sweet comment my friend. ❤
Peppers are pretty easy to grow actually but they do like it hot so you can’t start them too early. But most nurseries have a nice variety of different peppers. I love to grow them different types and canned them in different ways as well.
Thank you, Rachel, for showing us this video. I love poblano peppers and have always messed them up while trying to roast them. I also wanted to tell you I made your tortilla soup for my family, and they couldn't stop talking about it. Everyone loved it and I did give you the credit for it. Thanks again :-)
You're welcome, and I was so happy to read this my friend, I'm glad your family enjoyed the tortilla soup because it sure is delicious. Blessings to you. ❤
Me too omg yes
@@rachelcookswithlove I just found you mommy and I love your videos for sure! 👍🏼💖
I love the tip for putting the rack right over the glass-top burner...thank you! I don't know why I never thought of that!
I'm so glad this will help you, thank you so much for your comment my friend.❤
@@rachelcookswithlove they look more evenly roasted than on the comal. I am trying this today 💚 Thank you again!
Rachel, I can't think of one video where I haven't learned something knew or a better way of prepping. You always make things so much easier! Thank you so much❤❤
I am most truly grateful for showing us the method of deseeding our poblanos before roasting them. You're absolutely right about it being much easier my dear friend. Last week I made your chiles rellenos once again and I have to say, they came out super delicious. The sauce alone Johnny goes on and on about. He even put it on the rice I served alongside our chiles rellenos. Sweet Rachel may the rest of the week bring you and Ron much joy and peace. Lots of love and blessings as always sent towards the Meinzer homestead.
Your welcome my dear friend, it is so much easier than the traditional way, I'm so glad to know that your Johnny enjoys the chiles rellenos my friend, I know you are a fabulous cook and you also are the best at baking. Much love and blessings to you and your Johnny. ❤❤
I have been roasting poblanos and removing skin before removing seeds for chili poblanos, THANK YOU! THIS IS SUPER HELPFUL!
Best, most useful video instructions about prepping roasted poblano peppers
Your presentation & verbal instructions are of superior quality. Your helpful hints are the golden tidbits of a savvy cook. The cooling cake rack turn grill
...... Sheer genius!
A MILLION THANKS 👍
You're welcome my friend, thank you so much for your sweet comment, you made my day.❤🥰
Thank you Rachel .your a great cook and teacher😊
Rachel, That is one slick way to take care of a messy job.......I enjoy your channel so very much...
Yes, it's so much better, I hate having a mess of any kind. Thank you so much. ❤
That was a beautiful comment, “here in the valley we have been blessed with tons of poblano peppers and we can be picky” when we remember this, we are being grateful for the abundance, gratitude is the greatest of human traits. Cheers.
Nice to hear the word "the valley". I was born and raised there....Thanks for sharing the video.
You're welcome my friend, me too, the Valley holds a special place in my heart. Thank you so much for your comment. ❤
You are the “Rock Star” of cooking! Whether you are teaching or just flat -$$ cooking, you are just the best at whatever you are showing us! You inspire me and make me WANT to cook and attempt something that I once thought was impossible. I am a better cook from having met you and always look forward to what you will show me next. As does my husband!! Thank you Rachel. I only wish I could cook something I learned from you to show you my gratitude! I love you! ❤❤
That is so sweet of you to say that. Just your wonderful comment gives me such a good feeling and I thank you so much for that my sweet friend ❤️❤️
I love Poblano peppers and my go to when I get to go out to eat is Chile Rellano.
You give such wonderful instructions and make preparing these dishes look so easy!! Thank-you!
You're welcome my friend. Blessings to you. ❤👍
Gracias Rachel , finalmente la barrera que me evitaba preparar mi comida favorita cayó , esa sacadera de semillas era un verdadero desorden y terminaba con el chile hecho pedazos . Usted es la mejor maestra del mundo y una persona muy dulce .
Thanks so much for this video, Rachel! I've been doing it the hard way, for about 40 years. I had everything right, except removing the seeds before roasting. Unf, I found you today after I'd already done it the hard way. I'll be sure and remember that for next time.
Perfect! I love that you do not waste any food. Drives me crazy when I see a Chef on Food Network cut the top of a pepper off with at least 3/4 of an inch of pepper attached to the stem. Then throw it right in the trash. What a waste! Senseless. My daughter-in-law made your enchilada casserole for my birthday dinner. I showed her the video and she made it. It was delicious! She made it again last night for her family and said her husband, my son, loved it! He hates casseroles but this is one he happily eats 💚 you are the best Rachel! I could watch you all day long… And usually do 🙂
Thanks for that great explanation. A Mexican friend of mine suggested that, after they are charred, you put them in a plastic freezer bag and put them in the freezer for 10 minutes or so. That way they sweat and cool down at the same time. They are cooler to handle.
What i love about you is i actually feel like I'm in the room with you and you teach me step by step without going to fast ❤
Thank you for showing the simple way to remove the seeds for many uses
Rachel: I can't Thank you enough for showing me the BEST WAY to prepare Poblanos. This year, using your technique, I deseeded my whole harvest & flash froze them.
Today we thawed 8 and prepared rellenos - after roasting & skinning them.
Hi,Rachel…I roasted peppers for the first time on the electric stovetop. Wow! It’s great! I used to put them under the broiler. I am thrilled with the stove top. Thanks so much for your videos. I ❤them.
Great tutorial! Love poblanos and Chiles rellenos but too intimidated by the prep to use them much. Take the seeds out first! Genius! Gracias, Rachel!
Gracias Rachel aprendí a limpiar los chiles antes de asarlos y me gustó tu técnica!
Thank you, poblano peppers are my favorite. I make chili rellenos often and cleaning after roasting is my least favorite thing to do. I will give this a try!
You're welcome, it will make things easier I'm sure. Thank you so much for your comment. ❤
@@rachelcookswithlove I DID it!! I seeded & then roasted & peeled my chilis this morning, they are in the fridge and ready for me to make my favorite chilis rellenos!! Thank you again.
Thanks Rachel- I agree with people who say your instructions are the best!
I started roasting my poblanos in the air fryer -- the skin comes right off -this has been a game changer for me -hope you give it a try! Love your channel❤ love how you take out seeds first … can’t wait to try it ❤
I tried your technique for the first time last night and I'm never going back! It was super easy to clean them, no mess at all. Before when I first roasted then cleaned, I always ended up with a few chiles that I couldn't stuff and I would have to make rajas or another dish. Not anymore! From now on if I am roasting 8 poblanos I am stuffing 8 poblanos! Thanks Miss Rachel!
Omg! I wish I'd have known this 30 years ago! I always roasted first, then struggled. Can't wait to try your method. It looks sooo much better, and easier than what I've been doing. Thank you!
You're welcome, it will help alot my friend. ❤
Rachel you are a great teacher! So calm and through. Your family has some lucky tummies indeed! 😁
Thank you so much, I love to make my family happy.❤
This is my second time finding your videos. They are very helpful. Thank you!
You are genius! We love chili reyellnos. Such a genius way to remove seeds. THANK YOU
I love how your apron matches the peppers miss Rachel. What a beautiful shade of green.
Thank you so much my friend, it was pure coincidence, but green is my favorite color though. ❤
@@rachelcookswithlove Mine too!!
Using the racks to roast the peppers is GENIUS!!!
OMG, I don't know why I never tried this before! Thank you so much for sharing, Rachel and God bless you 🙏🥰💖
You're welcome my friend, blessings to you too.❤🥰
Thank you for doing this. Removing the seeds and stuff while it's still raw is SOOOO much easier!
Thank you! The instructions I’ve found elsewhere show roasting the peppers over a gas flame, which my kitchen does not have. Thank you. Thank YOU! THANK YOU!!!!!
Thank you a perfect example of how to roast peppers! I have always roasted mine in the oven with the broiler. I love using fresh peppers but disliked the smell from the broiler. When I use my stovetop like you instructed there is no lingering smell. Thank you for the instructions on how to do the seed removal beforehand. Awesome information and instructions again from Rachel Cooks with Love.
Thank you Rachel! It’s not just your great recipes, it’s the information and explanation you pass along that make your recipes so successful as well as your combination of ingredients. You really do put the joy back into cooking. 💗
Thank you so much for your comment, I love cooking and tending to my home, it's when I'm the happiest. ❤
Thanks for this tutorial on roasting the poblanos. You're so right about dreading roasting them and then dealing with the seeds.
Rachel your great I learned so much from you at 83 years old . I want to cook like you dear!!!!
Brilliant! Growing up I used to watch how they would roast and prepare the poblano peppers. So when I married I just followed along, and not really liking the mess! Your tip is the only way to do it!! Gracias y bendiciones.
Thank you for sharing. I grow poblano peppers in my garden every year. I appreciate you sharing that you can freeze them.
This was so easy! I love that you clean the inside of the peppers first. It does save time and avoids all that mess that you mentioned! Gracias hermosa por tus consejos! God bless you my friend! Hugs!💖💖💖💖💖💕💖💖💖
Got a bunch of poblanos today at farmers’ market, now I’ve learned from a pro how to work with them tomorrow. I’m only sort of a cook😊 with limited experience with various peppers. Thank you for creating this video❤
THANK YOU RACHEL, YOU REMIND ME OF MY PRECIOUS MAMA IN THE KITCHEN. ❤
Hi Rachel. I just did your method of preparing the pablano peppers. It was so much easier! Thank you, and God bless you!
Such a wonderful method for prepping poblanos. Thank you! Your instructions are so clear!
You are such a great teacher. I make chiles rellenos (with chicken Picadillo) and always broil them in the oven, but now I will remove the seeds the way you showed us, before grilling them ❤️. Thanks.
You're welcome my friend. 👍❤
How is it that I am only now discovering you! I have been roasting peppers for decades, but I must say that this is the best method I have ever seen. Thank you for your very clear instructions. I have subscribed.
Awesome-- thank you, Rachel!
You're welcome!❤👍
Thank you, Rachel! 🙏 I didn't know how to store my pepper, and you were here to show me ❤
I love your method of clean before roasting the chiles!!! I will try that next time. Thank you!!!
You're welcome friend. ❤
I love your teaching. I have never cooked like this in my 87 years but I hope You can teach me to cook something different. I am excited.
Thank you so much. You’re not only a great cook but have great helpful suggestions. ❤️
You're welcome my friend, I appreciate your comment. ❤👍
I never would have thought that glass top stove would have made those peppers that nice. Great Video.
P.S. I tried it, they were my best effort yet! So much easier, and way better roasting coverage. And peel came off quite easily with my sharp knife, no steaming bag needed.
Hi Rachel, I had recently learned the raw seed removal technique and tried it for first time, SO much better. But now, you've shown me how to have success with my electric stove. And they freeze well!? That means I could grow a lot, peel a lot and freeze rajas for the winter. I would eat them so much more often if they were just ready to go.
I just found your channel and am so impressed...if you were not a school teacher like me, you missed your calling!? Your videos are some of the best ever. I already blew through my "morning coffee" time allotment, watching about 8 videos and now want to make everything, scour my pans, and season my cast iron. I teared up when you spoke about how you came to love aprons. Someday, hope you share your everyday one, that's part of you and makes you special.
Sorry so long, I just had so much I wanted to say to you. I'm 62 and know a lot around kitchen, but learned something new in every one of your videos. Thank you so much.
Thanks for sharing your tip on picking poblano peppers for easier roasting.
I'll have to tell my daughter about this! She cooks a ton of Mexican dishes for her family!
Thanks!💕🌸💕✝️
Thank you so much for this
video !!!! I have an electric stove and had no idea i could roast them that way. I tried all your tips and they turned out perfect and so easy. I used them in chili relleno soup. It was delicious.
Now that I know how to prepare them I will be making chili rellenos at home. It's my favorite Mexican dish 😊
Thank you for your step by step instructions. Your patience
Thank you so much. I love how you cook and teach others. God bless❤
Now I find this out. Thank you for passing your ways with us who don't know. ❤❤
You are so welcome ❤️❤️
Amazing instructions! Trying to cook chile rellenos for the first time for my wife.
Best video on peeling peppers I have seen. Really liked the way you did it on electric stove, what I have. You are a great teacher!
Thx for your help. Yes, I've been struggling with roasting peppers. Eye-opening for sure. Thx from this gringa. You're the best.
Finally, I can now roast peppers, tomatoes, and other things! All I need is to get a cooling rack. Thank you so much.
Thank you for sharing your experience with peppers. 😊 you are an inspiration ❤
Thank you for sharing I love watching your cooking videos.
You are awesome 👍❤
Thank you so much for your comment and support of my channel my friend. ❤👍🥰
Thank you! It's looks so much easier than taking the seeds out after roasting.
Thanks for the tips on roasted peppers. I want to share with you, last night I made your recipe for chicken fried steak, my husband loved it. He is a picky eater, so Thank you for that. I followed your steps. Perfect, and delicious.
Great 👍🏼 tutorial, thanks for sharing your ideas for chili poblanos on how to clean them and roast them.👍🏼👍🏼👍🏼💞💞🥰
Rachel I eat poblanos just about every week I love roasting them my favorite. 👍♥️♥️♥️♥️🤗Thanks for the tips.
Rachel, you are a wonderful cooking teacher. You should be teaching in a cooking school! You are the bomb Hermana!!!
Yours is the BEST instructional video I've ever seen for chilies!!! We love chile rellanos (and they are hard to find here in New Hampshire, but I've made them for years). I'll try your method next time. It's better than any others I've seen!
Oh my goodness! How did I miss this! It is hard to use an electric stove when you have been use to a gas range for decades. Thanks Rachel!
Hola Raquel,
like how you deseeded the peppers first. don't have stove like yours so will broil them. love them poblano peppers.
You're welcome my friend, blessings. 👍❤
I used your method to roast poblano peppers for our anniversary dinner. I made your Chile Relleno Casserole. It was a hit!! Delicious
So happy you enjoyed it, I appreciate you letting me know.❤️
Thank you so much. I’m making stuffed poblano peppers vegan style for my daughters birthday tomorrow night and your video is so helpful.
You are so welcome! Happy birthday to your daughter, I hope you have a wonderful party.❤️❤️
Rachel, thank you for showing us how to char the skins on an electric stove. It was a bit of a duh moment for me but just seeing you do it made it all so clear to me. So thank you thank you thank you
You're welcome my friend, it really is so much easier. ❤👍
I just love watching you! You’re so calm and confident, not to mention a fantastic cook!
Thank you so much, Rachel! I was so excited to see you have the same glass top style stove as me. I figured I couldn’t do this without a gas stove. So now I have hope! I will do this!!! Thank you so much and may God Bless you❤️
Hello my friend thank you for sharing your roasted peppers with us today they look delicious thank you for sharing enjoy your family and God bless🙏😋💕🌏
early this year, Jan 2024, I went to the store, and bought one, I took out the seeds, and planted a few, now I have a steady supply of of Poblano Peppers, grew them in a small raised garden, am greatful.
Thank you Rachel now I learned how to clean the seeds awesome I love chiles rellenos !
You saved me a lot of time!!!! I do poblanos, jalapenos and anaheims all the time, now I can really do it way faster! Thank you!!!❤❤❤
Thank you so much Rachel. That is perfect. Will use this technique from now on.
You're welcome my friend. ❤👍
Amazing technique and I would have never thought of being able to roast on a flat top. I do mine in a hot air oven. Can't wait to try de-seeding first.
Totally fantastic way to get the job done right, thank u Rachael
THANK YOU!!! Your tips were very helpful!!! I'm finally making Chile Rellenos for the second time today. The first time it was just a big mess. Your way will make it much easier.
Great idea to cut them and seed them before roasting, when they aren't so fragile! I've always removed seeds afterwards and it is risky that they might tear a little. Thank you!
I love the way you cut the Poblano for Chile Rellenos, I will be trying it ASAP, thank you
Hello Rachel!! Love your cooking videos. ❤️ from Houston Texas!
Thank you so much my friend. Blessings to you in Houston Texas.❤👍