Spicy Chicken and Poblano Quesadillas
80% authentic · Mexican Fusion
A flavorful twist featuring roasted poblano peppers and a touch of heat from jalapeños, offering a more complex and smoky flavor profile.
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Ingredients
- Boneless, skinless chicken thighs1 lb
- Poblano peppers2
- Jalapeño pepper1
- Lime juice1 tbsp
- Smoked paprika1 tsp
- Garlic cloves2
- Saltto taste
- Black pepperto taste
- Large flour tortillas8
- Oaxaca cheese, shredded2 cups
- Vegetable oil2 tbsp
- Fresh cilantro, chopped2 tbsp
Steps
- 1
Roast poblano peppers and jalapeño (if using) under a broiler or over an open flame until charred. Place in a bowl, cover, and steam for 10 minutes. Peel, seed, and chop.
- 2
Season chicken thighs with lime juice, smoked paprika, minced garlic, salt, and pepper. Cook in a skillet with 1 tbsp oil until done. Shred chicken.
- 3
Combine shredded chicken with chopped roasted peppers.
- 4
Lay out four tortillas. Sprinkle half of the Oaxaca cheese over one half of each tortilla.
- 5
Spoon the chicken and pepper mixture over the cheese.
- 6
Top with remaining cheese and chopped cilantro.
- 7
Fold the other half of the tortilla over the filling.
- 8
Heat remaining oil in a skillet over medium heat.
- 9
Cook quesadillas for 3-5 minutes per side, until golden brown and cheese is melted. Repeat with remaining quesadillas.
- 10
Cut into wedges and serve.
