poblano chicken rollups are a hit with the family -- even if they aren't low-carbing. Lowcarb-ology.com

Poblano Chicken Rollups

Low Carb Poblano Chicken Rollups are easier than they look and the flavor is a Southwestern fiesta in your mouth. Smoked paprika and cumin are rubbed on the outside of the chicken breast, then a fire-roasted poblano and a cream cheese mixture are rolled up inside it, then it is wrapped in bacon. Spicy, smoky, creamy, rich perfection with a super low carb count.

Poblano Chicken Rollups are low in carbs and big on Tex-Mex flavor! lowcarb-ology.com

It’s no secret to anyone that I love Tex-Mex food. Just about anything with a Southwestern flavor calls my name — and that isn’t always good since so much of the time Tex-Mex includes tortillas, chips, and breading. This has all of the flavors that I love but without the carby components. I made this for my son’s going away party (he had been home on leave from the Navy and he was headed back) and one of our guests informed me that he’d expect to eat something like this at a restaurant. It was popular with everyone, even those who weren’t low carbing… it’s just that good.

Techniques to Know

There are two techniques that you’ll need to know in order to make this dish but both are quite simple.

Butterflying a Chicken Breast.

You’ll take a boneless, skinless chicken breast and place it on a piece of waxed paper. Place your hand on the top, hold the chicken down firmly, and carefully slice through it horizontally with a very sharp knife. The breast is now in two pieces and much thinner than before. It makes it easier to pound out and roll.

poblano chicken rollups are a hit with the family -- even if they aren't low-carbing. Lowcarb-ology.com

Fire Roasting Poblanos

Poblano peppers are large, sort of heart shaped, deep green peppers that have just a little heat when they are green. They get progressively hotter as they ripen to a rich rusty red. Fire roasting them gives them a slightly smoky flavor.

Place the poblano on a fork and hold over a gas flame until it is blistered and blacked all over. If you don’t have a gas stove you can do the same thing with a plumber’s torch. They are super cheap at the hardware store and last much longer than the fancy-schmancy ones at cooking stores. You can also broil it but you’ll need to watch it carefully. You want it to blister not to ignite.

So that’s it. See? Told you they were easy!

poblano chicken rollups are super easy to make, have a ton of protein, and even more flavor! Lowcarb-ology.com

poblano chicken rollups are a hit with the family -- even if they aren't low-carbing. Lowcarb-ology.com
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Poblano Chicken Rollups

Tender, juicy chicken breast with just enough Tex-Mex kick is wrapped around layers of fire-roasted poblano pepper and a cream cheese mixture, then it is wrapped with bacon and baked. The result is a fiesta of flavor that no one will believe is low carb.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 311kcal
Author Katherine Peters

Ingredients

  • 3 chicken breasts Boneless - butterflied and cut to make 6
  • 2 Poblanos
  • 6 tablespoons cream cheese
  • 3 tablespoons cheddar cheese finely grated
  • 6 slices of bacon

Rub

  • 1 tablespoon paprika smoked
  • 1 teaspoon of cumin
  • 1/2 teaspoon of chipotle powder
  • 1/2 teaspoon of Kosher salt
  • 1/4 teaspoon of garlic
  • of stevia if desired Pinch

Instructions

  • Pound the chicken breasts between 2 pieces of parchment until they are thin but not torn up.
  • Set aside.
  • Blacken the poblano pepper over an open flame until the skin blisters and peels.
  • Place inside a plastic bag and seal. Allow to cool.
  • Rub the blistered skin off.
  • Slice in 6 slices.
  • Set aside.
  • Mix the cream cheese and cheddar.
  • Set aside.
  • Lay one of the chicken breasts out on parchment paper.
  • Lay a slice of poblano on the top.
  • Spoon a little of the cream cheese mixture on top.
  • Roll up carefully.
  • Rub with a little of the spice mixture.
  • Wrap the bacon around the rolled chicken breast. It should stick but if it doesn't secure it with a toothpick.
  • Repeat with the rest of the ingredients.
  • Bake at 350F for about 20 minutes, or until chicken registers 160F on a meat thermometer.
  • Let stand 5 minutes.
  • Remove toothpicks if you've used them.
  • Serve with a little cilantro finishing oil if desired.

Rub

  • Mix all the ingredients.

Nutrition

Calories: 311kcal | Carbohydrates: 3g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 371mg | Potassium: 585mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1025IU | Vitamin C: 33.2mg | Calcium: 81mg | Iron: 1mg

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56 thoughts on “Poblano Chicken Rollups”

  1. Where is the nutritional information on this recipe? The one for cauliflower “macaroni salad” had one at the end, but no such info here. I can’t make and eat this without that information.

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  5. I make something similar but with spinach and my husband said that was the reason he married me. I just started making it again but I think he will want to take me on another honeymoon if I make this with poblanos! Awesome!

  6. Dear Marye, these look WONDERFUL! Anything wrapped in bacon is on my favorites list. So delicious. Thanks for the butterflying chicken tip and the fire roasting poblano tip. I’ve not used either of those techniques and I always learn something valuable here. Thank you!

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