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 post-2020 weirdness, it is canned diced green chiles.
It is quite sad. Here is an article I found explaining why it is so hard to find green chilies explaining why there was a shortage at this time. With being a southern cook and recipe testing for a living, not having this pantry staple was proving to be a difficult thing to keep running into!
So if you're like me, and always love having these beloved cans stocked up in your pantry for all the for beloved recipes like Green Chilis & Egg Quiche (Chiles Rellenos Quiche), Oven Baked Easy Ground Beef Enchilada Casserole and Sheet Pan Quesadilla ... then I have a quick and easy solution for you!
Key Ingredients
- 6 Poblano Peppers
- Olive Oil
- Salt
Reader Review
⭐️⭐️⭐️⭐️⭐️
"I hadn't thought of using a milder pepper like Poblano for this recipe, but I loved the way it turned out. I'm also giving this 5 stars because it's a recipe to replicate what you get with canned green chiles and not a CANNING green chiles recipe."
- OSGILIATH BURNS
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.
Pro Tip - 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.
Once cooled, gently peel off the skin and remove the ends and seeds.
Roasted poblanos peppers are a great substitute for canned green chiles. While I was recipe testing to try and problem solve this p[antry stape of mine always being out of stock, I found using poblano peppers where best because
- my grocery store always had them in the fresh produce section
- they taste delicious
Storing them in 4-ounce mason jars like these that are linked, is the perfect way to use 4 ounces of chiles wherever they are called for in a recipe.
Recipe
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:
Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Osgiliath Burns says
I hadn't thought of using a milder pepper like Poblano for this recipe, but I loved the way it turned out. I'm also giving this 5 stars because it's a recipe to replicate what you get with canned green chiles and not a CANNING green chiles recipe.
Heather says
Oh, thank you! I am so glad you think so! It's definitely an easy way to have them on hand, especially with all of the summer poblanos right now, without the hard work of "canning canning" this recipe. They freeze so well. Thanks for the rating and commenting!