Step 1

1 Working with one at a time, use tongs to hold each poblano pepper over a gas flame, turning to char the skin on all sides – but just long enough so the poblanos remain firm

Step 2

2 They should take about 5 minutes per pepper

Step 3

3 Immediately transfer to a heatproof bowl and cover tightly with plastic wrap, so the skins will steam/loosen (about 5 minutes)

Step 4

4 Discard the skins, then cut the chiles into 1/2-inch wide rings, discarding the stem and membrane/seeds

Step 5

5 Heat the oil in a deep pot or large, heavy saucepan to 350 degrees (over medium heat)

Step 6

6 Place a wire rack over a baking sheet lined with paper towels

Step 7

7 Meanwhile, arrange 3 bowls in an assembly line: one with the flour, seasoned with about 1 teaspoon salt; one with the beaten eggs; and one with the panko and chipotle powder whisked together

Step 8

8 Carefully and completely coat each ring in first in the flour, shaking off any excess, then in the egg, and then in the seasoned panko

Step 9

9 Working in batches, fry the rings in the hot oil for about 1 minute, until golden, turning them as needed

Step 10

10 Transfer them to the rack to drain; sprinkle lightly with salt right away

Step 11

11 (DIscard any unused flour, egg and panko

Step 12

12 )

Step 13

13 Serve warm