1. Broil or grill poblanos whole for 25 minutes or until charred 2. Put them in plastic bag for 15 minutes 3. Take them out and peel skin 4. Slice down middle on one side and take out seeds and veins 5. Fill with your filling 6. Out back in oven and broil for about 5 minutes
pro chef here... there are no hard rules when it comes to cooking.. if you don't mind the skin its better left on but peeling it gives a softer texture, it is all personal preference... plus if feeding your family time management is an issue,,, people can peel their own pepper as they eat it if they don't like the skin. ... only ion a restaurant setting would it be expected,
