Chicken And Poblano Quesadillas With Guacamole Recipe

Name: Chicken And Poblano Quesadillas With Guacamole
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 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

Fire up your grill for these incredible Chicken and Poblano Quesadillas! This recipe, adapted from Weber's charcoal grilling cookbook, delivers juicy grilled chicken and smoky poblano peppers, all wrapped in warm tortillas and topped with a vibrant, creamy guacamole. Perfect as an appetizer or light meal, this recipe is sure to impress! (Note: Marinating time not included in cook time.)

Prep Time 25 mins

Cook Time 35 mins

Calories 593.9 kcal

Protein 62g

Rating 5.0 (1 Reviews)

Chicken And Poblano Quesadillas With Guacamole

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.