Howdy, I LOVE chili rellenos, but I have a very distinct problem. The problem is the Poblano Peppers. I roast them on the gas stove until nearly black. Place the peppers in a plastic HEB sack, tie the sack and let the peppers sit for 15 minutes. Here is where it all goes to HELL! The peppers are so flaccid that they are hard to remove the skin from and are so limp, flat that they tear easily. There is no way they can be cut to stuff, they simply fall apart. How does one get the chili to be firm enough to remove the skin and still have the structure that allows stuffing???

https://grillblazer.com

Use something like this to burn the skin off without cooking the peppers.

jh0400: Howdy, Do Not Want to Burn House Down, I do not like Chili Rellenos that much!

Do it outside on the grill.

As others have noted, you're overcooking the poblano while trying to scorch the skin. The plastic bag just keeps them cooking. Instead of placing in a plastic bag, keep a bowl of ice water next to your heat source and once the peppers are charred, put them in the ice water to stop the cooking process. Leave them in the water for 3-5 minutes and then peal the skin off. Or, in shortened terms, blanch the poblanos after roasting them just enough for the skin to peal.

As mentioned, don't roast so much. I usually use a toaster oven and do 2 at a time, turning a few times, and then put in a large zip lock. The whole exterior doesn't have to be charred, just some intermittent spots to get a foothold for peeling. Also let cool in the fridge for 30 or so minutes.

On the gas stove I just get the skin slightly black and crinkley. If you leave a few strands of skin, it just builds character, no worries in that regard.

FIDO*98*: Howdy, I STRONGLY suspect that, again (always), you Sir are Correct!

Broiler on high, turn every two minutes until all skin is ready to fall off. Peal skin off under cold water. I put a large roasted poblano in every quart of salsa. Need them fresh when you broil, top rack, door closed.

I use hatch green chilies for rellenos. It's not easy. Fails get chopped for sauce.