Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps the skins blister faster.

Prep the peppers: Rinse and dry the poblanos well. Lightly rub with oil if using. You can leave them whole for roasting or slice a shallow slit if planning to stuff later.

Arrange in the basket: Place peppers in a single layer with space between them. Avoid stacking to ensure even blistering.

Roast, turn, repeat: Air fry for 6–8 minutes, flip, then cook another 5–7 minutes. You want dark blisters over most of the surface, with some char spots. Total time: 11–15 minutes, depending on size and your air fryer model.

Steam and loosen skins: Transfer hot peppers to a bowl and cover with a plate or wrap tightly with foil. Let steam for 8–10 minutes. This makes peeling easy.

Peel the skins: Gently rub off the loose, blistered skin with your fingers or a paper towel. Don’t worry if a few bits remain—it adds flavor.

Remove seeds (optional): For milder heat and smoother texture, slice open and remove the seeds and membranes. For stuffed peppers, keep them mostly intact and carefully scoop out the seeds through a slit.

Season or use: Sprinkle with salt and pepper if you like. Use immediately in recipes, or cool and store.