You may roast, peel and devein the poblanos in advance. For a nice and even roast, add Olive Oil to your finger tips and rub oil over poblano evenly. Place poblanos over a hot comal (skillet) or broiler until skin is charred. When charred, place peppers on a plate and top with a damp towel to allow peppers to “rest” for about 10 minutes. Remove the charred bubbles, hold pepper from the stem, cut one inch across and two inches long (as in a “T”), open gently and dive in and deseed.