Best 6 Chicken And Poblano Quesadillas With Guacamole Recipes

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Indulge in the vibrant flavors of Mexico with our tantalizing Chicken and Poblano Quesadillas with Guacamole. These quesadillas are a harmonious blend of tender chicken, roasted poblano peppers, melted cheese, and a dollop of creamy guacamole, all wrapped in a crispy tortilla. Served with a zesty Pico de Gallo and a refreshing Cilantro-Lime Crema, these quesadillas are a fiesta in your mouth. Our recipe guide also includes instructions for a classic Guacamole, Pico de Gallo, and Cilantro-Lime Crema, ensuring you have all the essential accompaniments for a complete Mexican feast. Get ready to embark on a culinary journey that will transport you to the heart of Mexico, one bite at a time!

Here are our top 6 tried and tested recipes!

POBLANO, CHICKEN, AND MUSHROOM QUESADILLAS



Poblano, Chicken, and Mushroom Quesadillas image

In this lighter chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. The lime in the yogurt mixture will intensify over time--combine just before serving. The quesadilla is a time-crunched cook's go-to. They're fast, easy, and almost effortless. They are also really handy for using up ingredients you might have on hand. Combine a protein, cheese, and some veggies for many different combinations. In this lightener chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. Poblano peppers have a warm bite to them. If you're brave, sprinkle in a teaspoon or two of minced jalapeño before cooking the quesadilla.

Provided by Maureen Callahan

Time 33m

Yield Serves 6 (serving size: 4 wedges and about 1 1/2 tablespoons yogurt mixture)

Number Of Ingredients 13

1 large poblano pepper (about 6 ounces)
1 (10-ounce) skinless, boneless chicken breast half
1 tablespoon canola oil, divided
1 1/2 cups presliced cremini mushrooms
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1 tablespoon minced fresh oregano
1/4 teaspoon kosher salt
Dash of ground red pepper
8 (6-inch) flour tortillas
4 ounces reduced-fat shredded Mexican cheese blend (about 1 cup)
1/2 teaspoon grated lime rind
1 (5.3-ounce) container plain 2% reduced-fat Greek yogurt

Steps:

  • Preheat broiler to high.
  • Cut poblano in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Wrap tightly in foil. Let stand 5 minutes. Peel; coarsely chop. Place poblano in a bowl.
  • Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Shred chicken with 2 forks. Add chicken to poblano.
  • Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add mushrooms; sauté 5 minutes or until tender. Add onion and garlic; cook 2 minutes. Add mushroom mixture to poblano mixture. Stir in oregano, salt, and red pepper. Top one side of each tortilla with 2 tablespoons cheese and about 1/3 cup poblano mixture. Fold tortillas in half over filling.
  • Wipe pan clean with paper towels. Heat pan over medium heat. Add 1 teaspoon oil; swirl to coat. Add 4 quesadillas to pan, and cook 1 minute on each side or until golden. Remove quesadillas from pan, and cut each into 3 wedges. Repeat procedure with remaining 1 teaspoon oil and remaining 4 quesadillas.
  • Combine rind and yogurt in a small bowl, stirring with a whisk. Serve yogurt mixture with quesadillas.

Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 44 mg, Fat 10.5 g, Fiber 2 g, Protein 21 g, SaturatedFat 3.6 g, Sodium 566 mg

CHICKEN QUESADILLAS



Chicken Quesadillas image

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

Steps:

  • In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN AND POBLANO QUESADILLAS WITH GUACAMOLE



Chicken and Poblano Quesadillas With Guacamole image

An appetizer recipe I found in my Weber's Charcoal Grilling cookbook that plan to try soon!! Time doesn't include the 3 hour marinating of the chicken. I changed the recipe slightly, by adding some grilled onions, along with the chicken and chiles.

Provided by Lynn Dine

Categories     Tacos & Burritos

Time 50m

Number Of Ingredients 20

PASTE
2 large garlic cloves
1 jalapeno pepper, stem removed
1 cup tightly packed fresh basil leaf
3 tablespoons extra virgin olive oil
2 tablespoons tequila
1 teaspoon kosher salt
1⁄2 teaspoon fresh ground black pepper
2 large boneless skinless chicken breast halves (about 8 oz. each)
GUACAMOLE
2 hass avocadoes, pitted and skins removed
1 tablespoon fresh lime juice
2 medium garlic cloves
1⁄4 teaspoon kosher salt
1 tablespoon finely chopped fresh cilantro
1⁄8 teaspoon fresh ground black pepper
2 medium poblano chiles, stems removed
1 medium onion, cut into 1 inch slices
4 flour tortillas (10 inches)
2 cups grated monterey jack cheese

Steps:

  • 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. 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, 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 garlic mixture, cilantro, and pepper to the bowl. Mix well.
  • 3. Grill the chicken breasts over direct medium heat (350°F to 450°F), until the juices run clear and meat is opaque in the center, 10 to 15 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the poblano chiles and onions over direct medium heat until evenly charred on all sides, 7 to 10 minutes, turning as 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. Chop up the sliced onions.
  • 4. 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 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.
  • 5. Serve warm with the sour cream and guacamole spooned on the top of each wedge.

CHICKEN AND POBLANO QUESADILLAS WITH GUACAMOLE



Chicken and Poblano Quesadillas With Guacamole image

An appetizer recipe I found in my Weber's Charcoal Grilling cookbook that plan to try soon!! Time doesn't include the 3 hour marinating of the chicken. I haven't tried this recipe yet, but plan to grill some onions, along with the chicken and chiles.

Provided by diner524

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 large garlic cloves
1 jalapeno pepper, stem removed
1 cup tightly packed fresh basil leaf
3 tablespoons extra virgin olive oil
2 tablespoons tequila
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 large boneless skinless chicken breast halves (about 8 oz. each)
2 Hass avocadoes, pitted and skins removed
1 tablespoon fresh lime juice
2 medium garlic cloves
1/4 teaspoon kosher salt
1 tablespoon finely chopped fresh cilantro
1/8 teaspoon fresh ground black pepper
2 medium poblano chiles, stems removed
4 flour tortillas (10 inches)
2 cups grated monterey jack cheese

Steps:

  • 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.
  • 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,
  • 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
  • garlic mixture, cilantro, and pepper to the bowl. Mix well.
  • Grill the chicken breasts over direct medium heat (350°F to 450°F), until the juices run clear and meat is opaque in the center, 10 to
  • 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
  • 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.
  • 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
  • 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.
  • Serve warm with the guacamole spooned on the top of each wedge.

CHICKEN AND ROASTED POBLANO QUESADILLA WITH AVOCADO CREAM



Chicken and Roasted Poblano Quesadilla with Avocado Cream image

Charred poblano chiles and chicken are sandwiched between warm tortillas loaded with cheese--perfect for dipping in a refreshing avocado-and-lime cream.

Provided by Food Network Kitchen

Time 1h15m

Yield 4

Number Of Ingredients 13

2 boneless, skinless chicken thighs
3/4 teaspoon ground cumin
Kosher salt
1/2 cup sour cream
Finely grated zest and juice of 1 lime, plus lime wedges, for serving
1/2 firm, ripe avocado, pitted and peeled
1 small poblano chile, halved lengthwise, stemmed and seeded
4 scallions, thinly sliced
2 cups shredded Mexican cheese blend (8 ounces)
1 small clove garlic, finely grated
8 small corn tortillas
4 tablespoons vegetable oil
Salsa, for serving

Steps:

  • Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes.
  • Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.
  • Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil.
  • Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl.
  • Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl.
  • Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly.
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.

ROASTED POBLANO QUESADILLAS



Roasted Poblano Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

2 large poblanos
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese

Steps:

  • Heat the broiler to high.
  • Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
  • Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.

Tips:

  • Choose the right tortillas: For the best quesadillas, use fresh, high-quality tortillas. Corn or flour tortillas can be used, but make sure they are soft and pliable.
  • Shred the chicken beforehand: To save time, shred the chicken ahead of time and store it in the refrigerator or freezer. This will make the quesadillas come together quickly.
  • Use a variety of fillings: Don't be afraid to experiment with different fillings for your quesadillas. Some popular options include cheese, beans, vegetables, and salsa. Get creative and find your favorite combinations!
  • Cook the quesadillas until golden brown: Cook the quesadillas over medium heat until they are golden brown and crispy. This will ensure that the cheese is melted and the fillings are heated through.
  • Serve with your favorite toppings: Quesadillas are delicious served with a variety of toppings, such as guacamole, sour cream, salsa, and pico de gallo. Get creative and find your favorite combinations!

Conclusion:

Chicken and poblano quesadillas with guacamole are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a quick and easy meal, give chicken and poblano quesadillas with guacamole a try!

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