Poblano Peppers

Doneness

Done when the skin is blistered and charred in dark, blackened patches and the flesh underneath has softened and collapsed slightly. Turn the peppers at the halfway mark so every side blisters. The more even the char, the easier the skins peel — you want loose, papery blackened skin over tender flesh, not a raw, glossy green pepper.

Oil & seasoning

A very light coat helps the skin blister evenly, but it's optional — the goal here is charring the skin to blacken and loosen it, not browning with oil.

Season with: Rajas: charred, peeled and sliced into strips, then sautéed with onions (and cream or cheese) for tacos and quesadillas., Olive oil + salt: a simple roasted side or topping for grain bowls and eggs., Salsa / sauce: charred and blended into a smoky green salsa or creamy poblano sauce., Chiles rellenos: charred, peeled, slit and stuffed with cheese, then returned to the air fryer to heat through..

Watch out for

• !Turn the peppers so every side blisters — an unevenly charred pepper is hard to peel and cooks unevenly.
• !Steam them after charring: drop the hot peppers into a covered bowl or sealed bag for about 10 minutes, then the blackened skins slip right off.
• !Poblanos are mild-to-medium — hotter than a bell pepper but far milder than a jalapeño; the heat varies pepper to pepper, so taste before serving to a heat-sensitive crowd.
• !For chiles rellenos, char and peel first, then make a lengthwise slit, remove the seeds, stuff, and air-fry again briefly to melt the filling — don't try to stuff a raw pepper.
• !Wash hands after handling and avoid touching your eyes; the seeds and membrane carry most of the heat.