Huevos con Rajas Poblanas

Place the poblano peppers directly over an open flame on a gas stove or under a broiler, turning frequently with tongs until the skin is completely charred and blistered on all sides.

Immediately transfer the charred poblano peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10-15 minutes. This helps loosen the skin.

Once cooled, peel the skin from the poblano peppers. Slice them lengthwise, remove the seeds and veins, then cut the flesh into thin strips (rajas).