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1
In a food processor, mince the garlic and jalapeno. Add the remaining paste ingredients, process until smooth. Smear the paste on all sides of the chicken breasts. Cover and refrigerate for 3 to 4 hours.
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2
In a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. Roughly chop the garlic,
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3
then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. Add the
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4
garlic mixture, cilantro, and pepper to the bowl. Mix well.
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5
Grill the chicken breasts over direct medium heat (350u00b0F to 450u00b0F), until the juices run clear and meat is opaque in the center, 10 to
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6
15 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as
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7
needed. Remove from the grill and allow to cool. Cut the chicken breasts into thin slices. Peel away the charred skins from the chiles; roughly chop the flesh.
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8
Lay the tortillas a single layer on a work surface. Evenly divide the chicken, chiles, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked
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9
and the cheese has melted, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. Allow the quesadillas to cool for a minute or two before cutting into wedges.
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10
Serve warm with the guacamole spooned on the top of each wedge.
