***If you don't have an open flame to roast your poblano peppers, preheat your oven to 400 degrees F and place on a baking sheet. Cook for about 30 minutes, flipping once, or until the peppers begin to char on the outside. When you pull them out, put them inside a ziploc bag with a tablespoon of water. Seal it up and let it set for 10 minutes. This allows the skin to peel off easily. Dice and add to your mixture!