Roasted poblanos rellenos with chicken from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 173) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • casey_mu301h on March 10, 2026

    The sauce was a little spicy for me, this may have been perfect with some sour cream on top.

  • averythingcooks on August 26, 2022

    I roasted 2 poblanos & 1 Anaheim for just over 1/2 the filling. I was able to seed the peppers using the T-slit method before roasting but they did tear a bit during the skinning & filling (but as they are baked any filling just went into the sauce underneath). I had a favourite enchilada sauce in the freezer but I did roast the jalapeno as instructed and blended it into my sauce which did add another layer of flavour. We felt the filling itself was kind of bland so I did a lot of fussing/adding to amp it up. These were good....just not great and we both agreed that it is not really worth a repeat.

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