Roasting and dicing poblano chiles is a quick and easy at-home solution for making your own canned diced green chiles. Keep these stocked up in your pantry and freezer from now on!
Ok. So it's weird right. Of all the things that are IMPOSSIBLE to find at the grocery stores right now, it is canned diced green chiles.
It is actually quite sad. Here is an article I found explaining why it is so hard to find green chilies explaining why there is a shortage.
So if you're like me, and always love having these beloved cans stocked up in your pantry for all the Mexican-inspired dishes....then I have a quick and easy solution for you!
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Ingredients Needed
- 6 Poblano Peppers
- Olive Oil
- Salt
Instructions
- Preheat the oven to 450 degrees.
- Line a baking sheet with foil or parchment paper. Drizzle with olive oil.
- Slice each pepper in half longways and lay face down on the baking sheet. Sprinkle with salt.
- Place in the preheated oven for 25 minutes until charred and blistered.
- Once finished, remove from the oven and let peppers cool for 10-15 minutes.
- Once cooled, gently peel off the skin and remove the ends and seeds.
- Chop finely and store in an airtight container. Use in any recipe that calls for 4 ounces of canned diced green chilies.
What Can I Substitute for Canned Green Chiles?
Roasted poblanos peppers are a great substitute for canned green chiles. There are actually 7 different kinds of Mexican green chilies. Poblanos peppers are stocked at our local grocery stores always and are super easy for everyone to find.
Using poblanos peppers to make canned diced green chiles is a simple and easy at-home solution to make sure you never run out. Use these in any recipe that calls for a 4-ounce can of diced green chiles.
Frequently Asked Questions
Store it in 4-ounce mason jars or an airtight container and keep it in the fridge for up to 2 weeks.
To Freeze - store in a freezer-safe air-tight container or vacuum seal. Store in the freezer for 6 months or up to 2 years if vacuum sealed.
You can store it in 4-ounce mason jars or an airtight container and keep it in the fridge for up to 2 weeks.
Recipes to Use Green Chiles In
- Instant Pot White Chicken Chili
- Easy Southwestern Chicken Soup
- Healthy Mexican Street Corn Dip
- Pineapple and Poblano Salsa
- Green Chile & Tomatillo Chicken Roll Ups
- Poblano and Green Chile Guacamole
How to Make Canned Diced Green Chiles
- Total Time: 30 minutes
- Yield: 2 1x
Description
If you're having trouble finding canned diced green chiles, look no further! Roasted poblano peppers at home is a quick and easy way to keep stocked up on canned diced green chiles.
Ingredients
- 6 Poblano Peppers
- Olive Oil
- Salt
Instructions
- Preheat the oven to 450 degrees.
- Line a baking sheet with foil or parchment paper. Drizzle with olive oil.
- Slice each pepper in half longways and lay face down on the baking sheet. Sprinkle with salt.
- Place in the preheated oven for 25 minutes until charred and blistered.
- Once finished, remove from the oven and let peppers cool for 10-15 minutes.
- Once cooled, gently peel off the skin and remove the ends and seeds.
- Chop finely and store in an airtight container. Use in any recipe that calls for 4 ounces of canned diced green chilies.
Notes
- 3 medium-large sized poblano peppers will make 4 ounces of diced green chiles - like the cans. This recipe makes 2 - 4 ounce jars.
- You can store it in 4-ounce mason jars or an airtight container and keep it in the fridge for up to 2 weeks.
- To Freeze - store in a freezer-safe air-tight container or vacuum seal. Store in the freezer for 6 months or up to 2 years if vacuum sealed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Vegetables
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 Ounces
- Calories: 131
- Sugar:
- Sodium:
- Fat: 9.1 g
- Trans Fat:
- Carbohydrates: 13.2 g
- Fiber:
- Protein: 2.9 g
- Cholesterol:
Keywords: Canned Diced Green Chiles
Zelda says
Storing in the freeze or the fridge is not canning!
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