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Chicken Poblano Quesadillas

Tender shredded chicken, smoky roasted poblano peppers, and gooey melted cheese in crispy golden tortillas with mild heat and incredible depth of flavor
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 large poblano peppers
  • 2 cups cooked chicken, shredded
  • 8 large flour tortillas
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons butter for cooking

Method
 

  1. Place poblano peppers directly over an open gas flame or under the broiler, turning frequently until charred all over. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove stems and seeds, then dice the flesh.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in garlic, cumin, and smoked paprika, cooking until fragrant, about 30 seconds. Add shredded chicken and diced poblanos, seasoning with salt and pepper. Cook for 2-3 minutes until heated through and flavors meld together.
  3. Lay 4 tortillas on your work surface. Divide the chicken mixture evenly among them, then sprinkle with both cheeses. Top with remaining tortillas and press gently to seal.
  4. Heat a large skillet or griddle over medium heat and add a pat of butter. Cook quesadillas one at a time, about 2-3 minutes per side until golden brown and cheese melts completely. Cut into wedges and serve immediately while the cheese is still gloriously gooey.

Notes

Roast poblanos and prepare chicken filling up to 2 days ahead. Store separately in refrigerator and assemble just before cooking. Don't skip charring poblanos properly for smoky flavor. Avoid overstuffing and cook over medium heat. Let rest 1-2 minutes after cooking before cutting. Store leftovers in refrigerator for up to 3 days. Freeze assembled uncooked quesadillas for up to 2 months. Reheat in skillet over medium-low heat or toaster oven for best results.