Preheat oven to 400 degrees. Line a deep sheet pan with foil.
Place poblano on cutting board. Take a sharp knife and cut off the top of the pepper as close to the stem as possible.
Take the knife and cut along the inside of pepper to remove the attached membrane and seed pocket. Using a spoon pop out the seed pocket. Tap the pepper (upside down) on the cutting board to remove any seeds.
Place peppers on the lined sheet pan. Drizzle a little cooking oil on each pepper. Using a pastry brush, coat the pepper with the oil all over.
Place peppers in preheated oven for 45 minutes until the skin of the peppers blister and char.
Remove peppers from sheet pan and place into a ziploc bag in a single layer. Remove air from bag as you close the bag. Let sit for 5 minutes or so. Remove pepper from bag onto a cutting board. Using the knife start peeling off the skin of the pepper.
You can roast the peppers ahead of the recipe up to 2 days and refrigerate until needed for recipe.
