12-14oz of leftover rotisserie chicken (shredded or cubed)
4 poblano peppers
2 cups of fresh spinach
1 roma tomato
1/2 yellow onion
1-2 garlic cloves
Black pepper (to taste)
Ms. Dash Salt-Free Original Blend (to taste)
*Shredded cheese (if this is a paleo meal skip on the cheese)
1 large avocado
Brown the poblanos on a comal/griddle (photo below). Flip poblanos once until they are completely charred on both sides.
Wrap poblanos towel (cheese cloth or paper towel), and then put them inside a gallon size plastic bag sealed. The steam will help soften the charred skin in order to remove. Wait 30 minutes or more, and then retrieve from bag, remove towel and easily peel off charred skin. Once they are peeled, slice each poblano lengthwise and remove the seeds (muy caliente!). Now set aside.
In a large skillet over medium heat (I use canola spray, but you can use your go-to oil as well), add chopped onion and chopped tomato until onion is translucent. Now add chopped garlic, and stir until garlic is cooked. Next, add the shredded/cubed rotisserie chicken and seasonings. Lastly, add 1-2 cups of chopped fresh spinach. Stir until spinach is cooked and turn off heat. Pre-heat oven to 425.
Stuff poblanos with filling. I used about 3-4oz of stuffing per pepper. Top with cheese (or skip). I made a batch with cheese and some without. Place poblanos on foil lined cookie sheet and bake for 10-12 minutes.
Once they are done, top with avocado and enjoy! In my house, we still top them with salsa too.