* For me, it’s faster and easier to grill a huge batch of chiles instead of roasting them in the oven: heat your grill to medium heat (350 degrees). Place the chiles over indirect heat, turning until evenly charred on both sides – about 6-8 minutes.Watch closely – you don’t want burnt chiles. Place on a cookie sheet and cover with aluminum foil to steam for 5-10 minutes or until cool enough to handle and remove the skin, stem, and seeds. To roast the chiles: place on a rimmed cookie sheet, roast at 350°F for about 30 minutes, remove from oven, cover with aluminum foil to steam, then remove the skin, stem, and seeds.