Preheat your oven to 425 degrees F. Line a baking sheet with a silpat matte or foil lightly coated with cooking spray.

If you have a gas stove, turn a burner to high and balance your poblano pepper directly over the grates. Let it sit and allow the skin to blister and blacken. Using tongs, turn the pepper to another side. Repeat until the pepper is charred on all sides. (Pay close attention, so it chars, but doesn’t catch fire.) Transfer the pepper to a Ziploc bag or a bowl covered with plastic wrap. Let sit for 5-10 minutes, allowing the steam to loosen the skin. Once cool to the touch, remove the skin with your fingers. Slice into one side of the pepper and discard the stem, seeds, and veins.

Dice up the pepper and add it to a large bowl with all the other ingredients (except the tortillas.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt (don't skip the salt!)

Bake for 20-25 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.