Ingrédients pour Chicken And Poblano Quesadillas With Guacamole
- Garlic Cloves
- Jalapeno Pepper
- Fresh Basil Leaf
- Extra Virgin Olive Oil
- Tequila
- Kosher Salt
- Fresh Ground Black Pepper
- Boneless Skinless Chicken Breast Halves
- Hass Avocadoes
- Fresh Lime Juice
- Fresh Cilantro
- 2 poblano peppers
- Flour Tortillas
- Monterey Jack Cheese
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Comment préparer Chicken And Poblano Quesadillas With Guacamole
- **Prepare the Marinade:** In a food processor, combine 2 cloves minced garlic, 1 jalapeño pepper, seeded and minced, 1/4 cup lime juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt. Process until smooth.
- **Marinate the Chicken:** Smear the marinade evenly over 2 boneless, skinless chicken breasts (about 6 oz each). Cover and refrigerate for 3-4 hours.
- **Make the Guacamole:** In a medium bowl, mash 2 ripe avocados with a fork. Immediately stir in 2 tablespoons lime juice to prevent browning. Roughly chop 2 cloves garlic; sprinkle with 1/2 teaspoon salt and crush into a paste using the side of a knife. Add the garlic paste, 1/4 cup chopped cilantro, and 1/4 teaspoon black pepper to the avocado mixture. Mix well.
- **Grill the Chicken and Peppers:** Preheat your grill to medium heat. Grill the chicken breasts for 10-15 minutes, turning once and adjusting position as needed, until the juices run clear and the meat is opaque. Simultaneously, grill 2 poblano peppers, turning frequently, until evenly charred (7-9 minutes).
- **Prepare the Fillings:** Remove the chicken and peppers from the grill and let cool slightly. Once cool enough to handle, slice the chicken thinly. Peel and chop the poblano peppers.
- **Assemble the Quesadillas:** Lay out 4 large flour tortillas. Divide the sliced chicken and chopped poblanos evenly among half of each tortilla. Sprinkle with 1 1/2 cups shredded Monterey Jack cheese.
- **Grill the Quesadillas:** Fold the empty half of each tortilla over the filling. Grill over medium heat for 4-6 minutes per side, or until golden brown and the cheese is melted and gooey. Turn once and adjust positions for even cooking.
- **Serve:** Let the quesadillas cool slightly, then cut into wedges. Serve warm with a generous dollop of guacamole on top of each wedge.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
9g
Fat
72g
Carbs
8g
