Preheat the oven to 375 degrees.
Place the saute pan on medium heat, with 1 tbsp of olive oil. Season the chicken with Salt and pepper. Cook on each side for 7 minutes, until done. Remove the chicken from the pan. Dice the poblano and the onion and saute for about 5 minutes, or until the onion turns translucent.
Chop the chicken into small pieces. Add back to the vegetables in the saute pan. Add the cream cheese, barbecue sauce, and monterey jack cheese, and stir until melted and combined.
Prepare a baking sheet with parchment paper. Scoop out about 1/4 cup of the mixture and place it in a line down the center of the tortilla Roll up the tortilla and place it seam down on the baking sheet. Continue until you have used all of the mixture.
In a small bowl, crack an egg and add 1 tbsp of milk or water and mix together.
Using a pastry brush, lightly brush the egg wash on the roll-ups. Place them in the oven for 20 minutes or until golden brown.
Remove from oven and let sit for 5 minutes. Serve with barbecue sauce or sour cream and enjoy. I usually use plain greek yogurt instead of sour cream.
