Friday, December 14, 2012

Roasted Poblano Chicken Quesadillas

So, aren't quesadillas just about anybody's go-to meal when there's nothing else to eat or nothing sounds good? It's also one of those foods that just about any kid will eat?  I remember back in my college days when I lived with my younger sister for a couple of semesters.  One of our favorite late night snacks was chicken quesadillas (or a piece of bread slathered with peanut butter and honey or jam).  I don't know what it was about them, the ooey-gooey cheese  melting out of the middle or the crispy tortilla, but they were delicious!

This is more than a late night snack and oh so delicious!  I love caramelizing onions until they turn soft and sweet and poblano peppers are just the right kind of pepper for me; not too spicy but still have a bite to them. Make sure you taste test your poblanos before adding them all in your mixture.  Some can be more spicy than others.

Roasted Poblano and Chicken Quesadillas
4 poblano peppers
1 sweet onion, thinly sliced
1 cup corn kernels (frozen, canned or fresh)
1 teaspoon cumin
1/8 teaspoon chipotle chili powder (optional)
salt, to taste
1 chicken breast, cooked and shredded
16 oz. monterey jack cheese, grated
8 8-inch flour tortillas
for serving:
sour cream
pico de gallo

To roast your poblanos, place them on a cookie sheet and put them under the broiler.  Bake until they start to pop and char (black spots) on most of that side; maybe 7-10 minutes.  Flip peppers and bake under the broiler until they resemble the previous side.  When they are done cooking, immediately place them in a ziploc bag and seal.  Leave them until they are cooled. Once cooled, peel the thin, paper-like skin off, remove stem and seeds and finely dice. Set aside.

Add  a drizzle of oilve oil to a hot skillet along with the onions. Cook over medium-low heat until the onions are soft and beginning to brown and caramelize, about 10-15 minutes.

 Add the corn, chicken, cumin and chipotle powder.  Stir to combine.  Allow the corn to cook for a couple of minutes until heated through. Add reserved peppers and stir to combine. Add salt to taste.

Heat a skillet, large enough to fit your tortillas, over medium-high heat. Place one tortilla in the skillet and top with a sprinkle of cheese. Add about 1/4 cup of the poblano mixture and spread evenly over the cheese.  Sprinkle another little bit of cheese over the mixture and place a second tortilla on top.

Cook for 1-2 minutes or until the cheese has begun to melt and the bottom tortilla is getting browned. Flip the quesadilla and cook the other side for 1-2 minutes or until all of the cheese is melted.

Serve with sour cream, guacamole and pico de gallo

SOURCE:  Adapted from Buns in My Oven

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