Stuffed Chicken Quesadilla Recipe
undefined
Servings Prep Time
4servings 00:30:00minutes
Cook Time
00:14:00minutes
Servings Prep Time
4servings 00:30:00minutes
Cook Time
00:14:00minutes
Ingredients
Instructions
  1. Step 1) 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.
  2. Step 2) 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.
  3. Step 3) 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.
  4. Step 4) 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.
  5. Recipe tips: filling can be refrigerated up to 2 days ahead. For convenience, use shredded rotisserie chicken.