Chicken And Poblano Quesadillas With Guacamole

1. 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.

2. 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,

3. 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

4. 4

   garlic mixture, cilantro, and pepper to the bowl. Mix well.

5. 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

6. 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

7. 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.

8. 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

9. 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.

10. 10

    Serve warm with the guacamole spooned on the top of each wedge.

* Per serving · 4 servings · Values may vary.