Roasted Chicken + Poblano Pepper Quesadilla Recipe

Cooking Directions

1. 1

   Prepare the Poblano Peppers

   Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag or covered bowl to steam for about 10 minutes. Once cooled, peel the skin, remove the seeds, and dice the peppers.

2. 2

   Assemble the Quesadillas

   On one half of each tortilla, layer shredded roasted chicken, diced poblano peppers, cheddar cheese, Monterey Jack cheese, and chopped cilantro. Fold the tortilla over to create a half-moon shape.

3. 3

   Cook the Quesadillas

   In a large skillet, heat olive oil over medium heat. Place the folded quesadillas in the skillet and cook for about 3-4 minutes on each side, or until golden brown and the cheese has melted.

4. 4

   Serve

   Cut the quesadillas into wedges and serve hot with sour cream and lime wedges on the side.