Wash and pat dry the poblano peppers. Brush oil all over them.
Roast the peppers on all sides until the skins are charred. Or, place under the broiler.
Once roasted, put them in a plastic bag or cover them with plastic wrap, so they can steam. Remove the skins and the seeds.
Heat the oil. Add the chicken and season with the spices. Then, add the onion, garlic, tomato, and calabacitas. Cook until soft.
Using your best judgment, add the filling to the poblano
Serve the Chicken Chile Rellenos with basic tomato salsa or a simple green salad. Or, just as is. They are delicious! Provecho.