Unfortunately, our grocery store didn't have poblano chiles, but I had a pregnancy craving, so I tried making this with a jar of hot green salsa (made with jalapenos) and it turned out delicious. Next time I would only use half a jar, since it was a bit soupy on bottom. I'd also only use half a jar of the salsa on top or would cook it longer without the top salsa and just serve it on the side. It was so delicious my husband asked for leftovers the next night (he never does this) - and it was just as good reheated. I used shredded chicken breast from a rotisserie chicken and had to substitute half and half for 3oz of the evap. milk since I only had a 5oz can. This is definitely a keeper recipe, I'm looking forward to making it again when I can find the peppers, but I'm glad to have an alternate solution as well.
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Unfortunately, our grocery store didn't have poblano chiles, but I had a pregnancy craving, so...