Capon chiles

Roast Poblano chiles directly over an open flame or under a broiler until the skin is blistered and charred on all sides.

Place roasted Poblano chiles in a bowl, cover tightly with plastic wrap, and let them steam for 15 minutes.

Carefully peel the skin from the Poblano chiles, remove stems and seeds, then slice the flesh into 1cm wide strips (rajas).