I had a few Poblanos that had bad spots, maybe due to sun scald, so they weren't any good for chile rellenos. We used them to make a Poblano Sauce to go over chicken breasts. The sauce is an attractive light green color. Here's the recipe:

CHICKEN BREASTS IN POBLANO SAUCE

2 chicken breasts cut in half or chicken tenders
salt and pepper
1 large poblano or equivalent amount
1/4 cup milk
1/4 cup butter
1 tablespoon plain flour
1 cup heavy cream
6 tablespoons grated Cheddar cheese

Flatten chicken, sprinkle with salt and pepper, then refrigerate for 20 minutes.

Remove stem, seeds, etc. from poblano then puree in blender with the milk.

Melt half the butter in saucepan, stir in flour, stir in poblano puree. Add the cream and stir constantly over low heat until the mixture boils and thickens. (Sauce can be made in advance.)

Preheat oven to 350F.

Melt remaining butter in a cast iron skillet. Saute chicken 2 minutes each side. Drain liquid from skillet and cover with the sauce and sprinkle with cheese.

Bake for 15 minutes.