Yes, roasting can be an extra time consuming addition to preparing a meal. But it is worth it.
One of my favorite veggies to roast is Poblanos. They can add great flavor to a quesadilla, burrito, or a salsa.
My grocery store does not carry Poblanos, but I recently read that in California many grocery stores tend to refer to the pepper as a "Pasilla" pepper. You can use those in this recipe.
Ok, let's get started.
First, you want to prepare the fresh Poblano. Brush with olive oil, then dust with salt and pepper. You will want to roast them on a foil, so you can wrap them and let sit after removing from the oven.
Roast the peppers for approx. 30 min. rotating halfway through. Note: when I had an elecrtic oven, it only took about 20 min. to roast. But I found in my gas oven, it takes a bit longer. You want to roast them until the skin is slightly burnt and "bubbly."
When ready remove from the oven and wrap them in the foil so they are completely covered. Let sit for 10 min. This lets them continue to cook and makes the skin easier to peel off.
After 10 min. or so, it is time to peel off the skin. Skin should be easy to remove after it has rested for 10 min. Remove stem and seeds. I like to keep some seeds for extra heat. After all, that's where peppers get their heat from.
Lastly, dice and serve. Like I said, these can be added to quesadillas, burritos, salsas, etc. One of my favorites is a Roasted Poblano Vinaigrette that you spoon over a queso dip. This recipe is courtesy of Bobby Flay.