Janet Wilder > wrote:
> On 5/25/2013 12:27 PM, Todd wrote:
> > On 05/25/2013 08:25 AM, Janet Wilder wrote:
> >> On 5/24/2013 11:35 PM, Opple0påad wrote:
> >>> On Fri, 24 May 2013 14:00:57 -0700, Todd >
> >>> wrote:
> >>>
> >>>> Thank you!
> >>>>
> >>>> Unfortunately, no access to an oven. :'(
> >>>
> >>> Are you living in an assisted living facility?
> >>>
> >>> You can also use a toaster oven.

> >> I have a gas grill on my patio. I char them on the grill then put
> >> them into a plastic baggie until they are cool enough to peel.
> >
> > In my situation, would blanching them work? I would miss
> > the smoky flavor, but the skins would come off.
>
> Blanching then a dip in ice water would work to peel them, but you would
> miss the smokey flavor. Can you char them in the broiler?
>
> > Do I even need them skinned?
>
> Yes, you do. Even for chili rellenos, you need to skin them.

I've had poblanos (pasillas) both ways. Skin doesn't bother me. ;-)

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