Chicken Poblano Quesadillas are a fast and easy Mexican recipe! Roasted mild peppers pair perfectly with leftover or rotisserie chicken and Monterey Jack cheese in a flour tortilla. A great appetizer, lunch, snack, or dinner recipe great for Cinco de Mayo.
Pre cook your tortillas if they are not cooked already.
Make sure your chicken and peppers are ready to go. Use any leftover chicken, or bake some, and shred.
To Roast Peppers: Roast the peppers by placing them on the top shelf of the oven on the broil setting. Leave the oven door open just a crack. Roast on the heat until the peppers start to turn black and the skin is blistered. Rotate and repeat until all sides are roasted. Remove the peppers from the oven and place in a sealed bag or tupperware to sweat (this makes them easier to peel). When cool enough to handle, scrape off the blistered skins and discard. Remove the stem and seeds from the peppers (they may tear and break, this is fine).Cut the peppers into strips. Set aside.
Assembly
Heat a nonstick skillet over medium heat. Make sure all of your ingredients are ready to go as you will be building quickly in the skillet.
When everything is diced and ready, put the butter into the skillet. As soon as the butter is melted, placed a tortilla in the skillet.
½ Tablespoon unsalted butter, 1 large flour tortilla
Add the monterey jack cheese spread out across the tortilla in the skillet.
¾ cup shredded Monterey Jack cheese
Spread the chicken across the cheese.
½ cup chicken
Lay slices of the roasted peppers across the entire tortilla in a single layer.
½ poblano pepper
Sprinkle a small amount of garlic powder across the fillings.
garlic powder
When the cheese is starting to melt, use a spatula to fold the tortilla in half.
Cook for approximately 2 minutes per side until the tortilla is lightly browned.
Remove the quesadilla and place on a cutting board to rest for 1-2 minutes. The resting will let the cheese start to settle so that it does not all leak out when cut.
Cut the quesadilla into triangles and serve with condiments and toppings of choice (sour cream, guacamole, salsa, etc).
Notes
Use any vegetables you wish in these quesadillas! Onions, cilantro, and corn are all great additions.Meat lover? Increase chicken to 3/4 cup.