Hello, I'd like to make this recipe but the steps to char, steam and peel the poblanos is a bit too labor intensive for my liking. Is there a major downside to skipping this step? And instead coring and stuffing the raw poblano then roasting for 60 minutes instead of 30 minutes to give the poblano more cooking time? Any insight would be greatly appreciated. Thanks!
https://www.skinnytaste.com/turkey-enchilada-stuffed-poblanos-rellenos/
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