4. Slice the peppers into strips and you're ready to finish making the rajas (or anything else involving roasted poblanos).
Just a hint: when you're shopping for these babies, pick ones that are nice and shiny and squeak when you rub them together. You don't want a soggy pepper.
This is why it takes me so long to go grocery shopping. If I'm not reading the labels or figuring up the prices, I'm out there squeaking my peppers. Geez.
On an unrelated note, I've somehow acquired a large assortment of gluten-free flours so in an attempt to get them out of the kitchen, I'll be experimenting with a little gluten-free baking. I envision a post on gluten-free cornbread, butter beans, and greens sometime soon as well as a quiche. And potatoes. Lots of potatoes.