Stuffed Chicken Quesadilla
- 2 medium poblano peppers
- 1 yellow onion, sliced and sautéed
- 2 cups (8 oz.) shredded Mexican cheese blend
- 1 cup cooked, shredded chicken
- 1/4 cup chopped fresh cilantro
- 2 teaspoons onion salt
- 1 tablespoon fresh lime juice
- 6 (8- to 10-inch) flour tortillas
- 1 can black beans, drained and rinsed
- 1 cup corn, fire-roasted, frozen, cooked and cooled
- 1 avocado, slice for garnish
- 3/4 cup + 1 tablespoon Mazola® Corn Oil
- Roast poblano peppers under the broiler, over a gas flame OR on the grill. Heat for 5 to 7 minutes per side or until surface skin on the peppers is blistered and charred. Using tongs, transfer peppers to a paper bag or a covered bowl and set aside until cool enough to handle. Rinse peppers under running water to remove stem, seeds, pith and all charred material. Pat dry and cut into 1-inch strips.
- In a medium-size skillet, add 1 tablespoon oil over medium-high heat sauté the onion. Cook till golden in color about 8 minutes. Remove from skillet. Using a large bowl, combine roasted poblano strips, sautéed onion, cheese, chicken, cilantro, onion salt and lime juice in a small bowl. Toss till mixed well. Set aside.
- Assemble quesadilla: gently fold flour quesadilla in half; on the bottom half of the tortilla, add 1/2 cup chicken mixture, 2 tablespoons corn, 2 tablespoons black bean, 1/2 cup cheese. Fold over to cover filling; repeat 5 more times.
- In a large skillet over medium-high heat, add 1/4 cup oil, add 2 stuffed quesadillas to the skillet (it will resemble 2 half-moons), cook for 6 to 7 minutes per side. Remove from skillet and repeat 2 more times. Serve with sliced avocado.
- Recipe tips: filling can be refrigerated up to 2 days ahead. For convenience, use shredded rotisserie chicken.