Cheesy Poblano & Chicken Quesadilla Recipe

Roast and peel poblano

Place the whole poblano peppers directly over a gas burner set to medium-high (or under a hot broiler) and char the skin, turning occasionally, until evenly blackened and blistered, 6–10 minutes. Transfer to a bowl and cover with plastic wrap or a lid to steam for 10 minutes. Peel off the charred skin, remove seeds and stems, and slice into thin strips.

Sauté aromatics

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter or oil. Add the diced half onion and cook, stirring occasionally, until translucent and beginning to brown, 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Combine filling

Add the shredded cooked chicken and sliced roasted poblano strips to the skillet. Stir to combine and warm through, 2–3 minutes. Sprinkle in the ground cumin, smoked paprika, kosher salt, and black pepper; stir to distribute. Remove from heat and stir in the softened cream cheese and lime juice until the mixture is creamy and cohesive. Taste and adjust seasoning.

Assemble quesadillas

Wipe the skillet clean and return to medium-low heat. Lightly butter or oil one side of a tortilla. Place the tortilla buttered-side down in the skillet. On the top (exposed) side, spread about 0.5 cups of the chicken-poblano mixture evenly over half the tortilla, then sprinkle with 0.5 cup Monterey Jack and 0.5 cup cheddar (use half the cheeses per quesadilla). Fold the empty half of the tortilla over the filling to form a half-moon. Repeat to assemble remaining quesadillas.

Cook quesadillas

Cook the assembled quesadilla 2–3 minutes per side over medium-low heat, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Add more butter or oil to the pan as needed between quesadillas. Transfer cooked quesadillas to a cutting board and let rest 1 minute before slicing into wedges.

Finish

Arrange quesadilla wedges on a platter. Optionally garnish with extra cilantro leaves and lime wedges. Serve warm with pico de gallo and sour cream or crema on the side.

Combine the diced tomatoes, finely diced white onion, chopped cilantro, and minced jalapeño in a medium bowl.

Add the lime juice and kosher salt, then gently toss to combine. Taste and adjust seasoning with more salt or lime if needed. Let sit at room temperature for 10–15 minutes to allow flavors to meld before serving.

Serve sour cream or crema in a small bowl alongside the quesadillas. Offer lime wedges and extra cilantro so guests can finish to taste.