Roasted Poblano Chicken Quesadillas

1. 1

   Roast poblano peppers under the broiler, over a gas flame OR on the grill.

2. 2

   Heat for 5 to 7 minutes per side or until surface skin on the peppers is blistered and charred.

3. 3

   Using tongs, transfer peppers to a paper bag or a covered bowl and set aside until cool enough to handle.

4. 4

   Rinse peppers under running water to remove stem, seeds, pith and all charred material.

5. 5

   Pat dry and cut into 1-inch strips.

6. 6

   Heat griddle or large skillet over medium-high heat OR place oven rack in upper third of oven and pre-heat broiler to 400u00b0F.

7. 7

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

8. 8

   Evenly divide the filling and spread over one half of each tortilla.

9. 9

   Fold remaining half over to form a semi-circle.

10. 10

    Lightly brush both sides of quesadillas with corn oil.

11. 11

    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.)

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.