I learned my chile roasting game is nonexistent. It's raining, didn't want to get the grill going so I googled oven roasted chiles. Well, I roasted for so long the flesh was deeply cooked and peeling them was a nightmare. Also, a pound of poblanos and anaheims roasted made about a cup and a quarter of roasted peppers and I needed 2. I can see the value of using a propane torch to get quick blistering without making the insides dissolve. Southwestern cooking is still terra nueva for me. Anyway, it's in the oven. Smells good.