Remove the peppers from the heat and let them cool in order to peel the skin and remove the seeds. Once cool, peel the skin gently, starting at the charred sections where the skin is loose. Remember that the flesh will now be tender enough to tear easily, an important point to keep in mind if you’re trying to keep the poblano intact for chiles rellenos.
To remove seeds from a whole roasted poblano, cut a 3 inch slit into one side of the poblano. Insert a small spoon, and gently scrape all of the seeds and membrane out of the interior without tearing the pepper.
Cutting the roasted poblano into strips for rajas con crema requires a lot less tenderness. Simply cut the top of the roasted pepper off to remove the stem. Slice it wide open so that it can be laid out flat and scrape out all of the interior, cutting the soft roasted shell into 1/2 inch thick strips.