Chicken and Roasted Poblano Quesadilla
85% authentic · Mexican-Fusion
A flavorful quesadilla elevated with tender shredded chicken and smoky roasted poblano peppers, offering a delightful balance of spice and savory notes.
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Ingredients
- Flour tortillas8
- Cooked shredded chicken2 cups
- Poblano peppers2
- Oaxaca cheese, shredded2 cups
- Red onion, thinly sliced1/2
- Cilantro, chopped1/4 cup
- Lime juice1 tbsp
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Roast poblano peppers directly over a flame or under a broiler until charred on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and slice into strips.
- 2
In a bowl, combine shredded chicken, poblano strips, sliced red onion, chopped cilantro, lime juice, salt, and pepper. Mix well.
- 3
Heat a lightly oiled griddle or frying pan over medium heat.
- 4
Place one tortilla on the hot surface. Sprinkle half of the tortilla with 1/4 cup of Oaxaca cheese, then top with about 1/2 cup of the chicken and poblano mixture.
- 5
Fold the other half of the tortilla over the filling. Cook for 3-4 minutes per side, until golden brown and cheese is melted. Flip carefully.
- 6
Remove from the pan, cut into wedges, and serve.
- 7
Repeat with remaining tortillas and filling.
