I discovered a wonderful way to prepare poblano peppers for many of my Mexican recipes. I’m growing them in my garden. When I have a handful, I just rub them with organic extra virgin olive oil I order each year from Chaffin Orchards and put them on a tray on the top rack of my Cuisinart Convection Steam oven. I set the oven to Steam/Broil at the highest heat for about 10 to 12 minutes. I check them periodically to make sure they don’t blacken too much. I flip them over and go for another 10 minutes. What is so great about cooking peppers this way is they are still moist and it’s easier to peel off the skin. Then I put them in a jar with their juice and freeze them and use them to make my Chicken Enchiladas with Poblano Green Chili Sauce. It’s a client favorite!