Foods I would never buy 
Foods I would never buy  is a easy Mexican recipe that serves 5. 45 calories per serving. Recipe by benjamins.kitchen on YouTube.
Prep: 8 min | Cook: 30 min | Total: 45 min
Cost: $0.77 total, $0.15 per serving
Ingredients
- 3 pieces Anaheim Chilies (fresh, about 10 oz total, washed and dried)
- 1 sheet Plastic Wrap (to cover the bowl for steaming)
- 1 sheet Paper Towel (half a sheet, used to grip and peel skins)
Instructions
Wash the chilies
Rinse the Anaheim chilies under cold water, scrub gently to remove any dirt, then pat dry with a clean towel.
Time: PT2M
Arrange on the air‑fryer rack
Place the whole chilies in a single layer on the air‑fryer rack, leaving a little space between each so hot air can circulate.
Time: PT1M
First roast
Set the air fryer to 375°F and roast the chilies for 8‑10 minutes.
Time: PT9M
Temperature: 375°F
Flip and finish roasting
Using tongs, flip each chili and roast for another 8‑10 minutes until the skins are fully blistered and the peppers are tender.
Time: PT9M
Temperature: 375°F
Steam the chilies
Transfer the hot chilies to a bowl, cover tightly with plastic wrap, and let them steam for about 10 minutes. The steam will loosen the skins.
Time: PT10M
Peel the skins
Remove the plastic wrap, let the chilies cool enough to handle, then use a half‑sheet of paper towel to gently pull off the charred skins. If a skin sticks, use the paper towel to grip and pull it off.
Time: PT5M
Store or use
Place the peeled chilies in an airtight container. Refrigerate for up to 1 week, freeze for up to 2 months, or use immediately in salsas, tacos, soups, or any recipe that calls for roasted green chilies.
Time: PT0M
Nutrition Facts
- Calories
- 45
- Protein
- 1 g
- Carbohydrates
- 10 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegan, Vegetarian, Gluten‑Free, Low‑Calorie, Low‑Carb
Ingredient Substitutions
- Instead of Anaheim Chilies: Poblano peppers, Jalapeño peppers (less sweet)
- Instead of Plastic Wrap: Clean kitchen towel
- Instead of Paper Towel: Clean cloth
Equipment Needed
- Air Fryer
- Air Fryer Rack or Basket
- Mixing Bowl
- Tongs (optional)
Critical Steps — Do Not Skip
- Flipping the chilies halfway through the roast
- Covering the hot chilies with plastic wrap to steam
- Peeling the skins using a paper towel
Chef Tips from the Video
- Use a perforated silicone mat in the air fryer to prevent the chilies from sliding around.
- If you like extra smoky flavor, add a pinch of smoked paprika to the chilies after peeling.
- For a milder heat, remove the seeds before roasting.
Troubleshooting
The skins won’t come off easily.
Make sure the chilies steamed for the full 10 minutes under plastic wrap. If needed, let them sit an extra 5 minutes or re‑cover and steam a bit longer.
Chilies are under‑cooked and still firm.
Add an extra 2‑3 minutes per side in the air fryer. The peppers should be tender when pierced with a fork.
The chilies become too soft and fall apart.
Reduce the second roasting interval to 6‑7 minutes and check for blistering earlier.
Storage
Refrigerator: Up to 1 week in an airtight container
Freezer: Up to 2 months, sliced or whole, in a freezer‑safe bag
Room temperature: Not recommended; chilies will spoil quickly
Make-Ahead Tips
- Roast a large batch and freeze the peeled chilies in zip‑top bags; they’re ready to drop into any recipe.
- Store peeled chilies in a jar with a thin layer of olive oil to keep them moist and enhance flavor.
Frequently Asked Questions
What is the cultural significance and history of roasted green chilies in Mexican cuisine?
Roasted green chilies, especially Anaheim and poblano varieties, have been a staple in Mexican cooking for centuries. They add a smoky, slightly sweet heat to dishes like chiles rellenos, salsas, and stews, reflecting the region’s long tradition of using fresh peppers to build flavor.
What are the traditional regional variations of roasted Anaheim chilies in Mexican cooking?
In Northern Mexico, whole roasted Anaheim chilies are often stuffed with cheese or meat (chiles rellenos). In Central Mexico they’re diced and mixed into salsa verde, while in the Southwest United States they’re commonly blended into creamy sauces for tacos and burritos.
How are roasted green chilies traditionally served in Mexican households?
They are typically served either whole, peeled and sliced, or blended into sauces. Families often keep a jar of roasted, peeled chilies in the refrigerator to add quick heat to any meal, from eggs to soups.
What occasions or celebrations feature roasted green chilies in Mexican cuisine?
Roasted chilies appear in everyday meals but are also featured in holiday dishes like tamales and pozole, where the smoky flavor brightens rich broths. They’re a common garnish for festive taco bars and street‑food festivals.
What other Mexican dishes pair well with air‑fryer roasted Anaheim chilies?
They pair beautifully with tacos al pastor, enchiladas, carne asada, huevos rancheros, and any salsa verde or chipotle‑based sauce. Their mild heat complements both meat and vegetarian dishes.
What makes air‑fryer roasted Anaheim chilies special compared to canned green chilies?
Air‑fryer roasting preserves the fresh pepper flavor, eliminates the metallic taste from cans, and gives you full control over texture. It also saves money and reduces waste by using fresh produce instead of processed cans.
What are the most common mistakes to avoid when making air‑fryer roasted Anaheim chilies?
Common errors include overcrowding the air‑fryer basket (which prevents even blistering), not flipping the peppers halfway, and skipping the steam step, which makes skin removal difficult. Follow each step precisely for best results.
Why does this recipe use a 10‑minute steam period under plastic wrap instead of rinsing the skins off immediately?
Steaming loosens the charred skin without washing away the smoky flavor. The trapped steam creates a humid environment that makes the skin slip off easily with a paper towel, preserving the pepper’s texture.
Can I make air‑fryer roasted Anaheim chilies ahead of time and how should I store them?
Yes, roast a large batch, peel, and store the chilies in an airtight container. Refrigerate for up to a week or freeze for up to two months. For longer storage, submerge them in a little olive oil to keep them moist.
What does the YouTube channel benjamins.kitchen specialize in?
The YouTube channel benjamins.kitchen focuses on budget‑friendly, family‑oriented cooking tips, often highlighting smart grocery choices, quick appliance hacks, and affordable meal planning for larger households.
How does the YouTube channel benjamins.kitchen's approach to Mexican‑style cooking differ from other cooking channels?
benjamins.kitchen emphasizes cost‑effective ingredient swaps (like fresh chilies versus canned) and uses everyday kitchen tools such as air fryers, whereas many other channels rely on specialty equipment or pricier packaged ingredients.
Last updated: September 1, 2026
