How to Prep a Poblano for Chiles Rellenos

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. See more of Schneider’s basic Mexican cooking tips: how to core a pepper, how to make a quick salsa, how to core a tomato, how to toast dried chiles, a guide to Mexican dried chiles, and how to pit an avocado.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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