Mama Maggie's Kitchen

To Roast Poblanos:
1 Brush the poblanos with oil. 
2 Roast 5 minutes on each side.
3 Place in a plastic bag or under plastic wrap to steam. About 5 minutes.
4 Peel the skin. 
5 Make a slit down the middle. 
6 Don’t go fully through the pepper. 
7 Remove the seeds. 
8  Repeat until done. 
9 Set aside. 
For the Filling:
11 Heat the oil. 
12 Add the chicken. 
13 Season with salt, pepper, cumin, and oregano. 
14 With your spatula, break up the chicken. 
15 Add the onion, garlic, tomato, and calabacita squash. 
16 Mix and cook for 2 minutes. 
To Assemble:
18 Fill the poblanos with the filling. 
19 Use your best judgment when adding the filling to the center of the peppers. 
20 Broil for 5 minutes.