Poblano Rings 6.000

Deb Lindsey for The Washington Post

Nov 3, 2017

The fairly mild heat of this pepper translates well to an onion-ring preparation.

You’ll need an instant-read thermometer for monitoring the frying oil. In testing, we found that roasting the peppers in the oven yielded rings that can easily become too soft for creating good poblano rings, so we recommend blistering their skins over a gas flame – or watching them closely in the oven.

These are best eaten right after they’re made.

To read the accompanying story, see: One nation, in all its flavors, captured on these pages.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 3 poblano peppers, preferably of equal size
  • 3 cups vegetable oil, for frying
  • 1 cup flour
  • Coarse salt
  • 2 large eggs, beaten
  • 1 cup panko (Japanese bread crumbs)
  • 3 tablespoons chipotle powder


Working with one at a time, use tongs to hold each poblano pepper over a gas flame, turning to char the skin on all sides – but just long enough so the poblanos remain firm. They should take about 5 minutes per pepper. Immediately transfer to a heatproof bowl and cover tightly with plastic wrap, so the skins will steam/loosen (about 5 minutes). Discard the skins, then cut the chiles into 1/2-inch wide rings, discarding the stem and membrane/seeds.

Heat the oil in a deep pot or large, heavy saucepan to 350 degrees (over medium heat). Place a wire rack over a baking sheet lined with paper towels.

Meanwhile, arrange 3 bowls in an assembly line: one with the flour, seasoned with about 1 teaspoon salt; one with the beaten eggs; and one with the panko and chipotle powder whisked together.

Carefully and completely coat each ring in first in the flour, shaking off any excess, then in the egg, and then in the seasoned panko.

Working in batches, fry the rings in the hot oil for about 1 minute, until golden, turning them as needed. Transfer them to the rack to drain; sprinkle lightly with salt right away. (DIscard any unused flour, egg and panko.)

Serve warm.

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Recipe Source

Adapted from Marcela Valladolid recipe in “America the Great Cookbook: The Food We Make for the People We Love From 100 of Our Finest Chefs and Food Heroes,” edited by Joe Yonan (Weldon Owen, 2017).

Tested by Miriam Albert.

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