How to Roast Poblano Chiles
Arrange whole chiles on foil-covered baking sheet. Broil, 2 to 4 inches from heat, until chiles are completely blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until chiles are completely cooled. Remove chiles from bag. Using a small knife, peel away blackened skins; discard. Cut chiles in half lengthwise; remove and discard seeds. Chiles can also be roasted directly over a gas burner. Use tongs to turn chiles as they chard. Place in bag; peel and devein as directed.
The creamy poblano sauce can be made ahead of time. Cool, then store in airtight container in refrigerator up to 3 days.
Instead of serving with tortillas, toss sauce with hot cooked pasta.