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.

Course Low Carb Main, Main

Cuisine Mexican

Keyword chicken

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 311kcal

Author Katherine Peters

Ingredients

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

Rub

1 tablespoon paprika smoked
1 teaspoon cumin
1/2 teaspoon chipotle powder
1/2 teaspoon Kosher salt
1/4 teaspoon 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