Roasted Poblano Chicken Quesadillas

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Roast extra poblano chilies and freeze the extra.

6 servings
2 medium poblano peppers
2 cups (8 oz.) shredded Mexican cheese blend
1 cup cooked, shredded chicken
1/4 cup chopped fresh cilantro
1 teaspoon Onion Salt
6 (8 to 10-inch) flour tortillas
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil

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.

Heat griddle or large skillet over medium-high heat OR place oven rack in upper third of oven and pre-heat broiler to 400ºF.

Combine roasted poblano strips, cheese, chicken, cilantro and onion salt in a small bowl.

Evenly divide the filling and spread over one half of each tortilla. Fold remaining half over to form a semi-circle.

Lightly brush both sides of quesadillas with corn oil.

Heat quesadillas for 1 to 2 minutes per side or until lightly browned and cheese is melted. (For broiler method, place quesadillas on a baking sheet and broil for 1 to 2 minutes per side or until lightly browned and cheese is melted.)

Cut quesadillas into wedges and serve with salsa and sour cream, if desired.

Recipe Tips: Filling can be refrigerated up to 2 days ahead. For convenience, use shredded rotisserie chicken.

Total Time
Cook Time 10 to 15 minutes
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