CHICKEN AND POBLANO QUESADILLAS WITH GUACAMOLE
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
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.
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Kelvin osasuyi
[email protected]I love these quesadillas! They're so easy to make and they're always delicious. I always make a double batch so I have leftovers for lunch the next day.
Rubel Kazi
[email protected]These quesadillas are a great way to get your kids to eat their vegetables. They're so easy to make and they're always a hit with my kids.
Toaiva Siogase
[email protected]I've made these quesadillas several times now, and they're always a hit. They're a great way to use up leftover chicken and poblano peppers, and they're always delicious.
Narayan Narayan
[email protected]These quesadillas are a great way to impress your friends and family. They're sure to be a hit at any party or gathering.
Mr. AB
[email protected]I love that this recipe is so versatile. You can use any type of chicken or poblano peppers that you like, and you can add or remove ingredients to suit your taste.
Valerie Tutwiler
[email protected]These quesadillas are amazing! The chicken and poblano peppers are cooked to perfection, and the guacamole is the perfect finishing touch.
Xtylish King
[email protected]I highly recommend this recipe. It's a great way to make a delicious and easy meal that the whole family will love.
Hans
[email protected]These quesadillas are so flavorful and satisfying. I love the combination of chicken, poblano peppers, and guacamole.
Lalmaya Tamang
[email protected]I made these quesadillas for my kids and they loved them! They're a great way to get kids to eat their vegetables.
Tandin Gyam
[email protected]These quesadillas are a great way to use up leftover chicken and poblano peppers. They're also a great option for a Meatless Monday meal.
Monica Fulton
[email protected]I'm not a big fan of guacamole, but I loved it in these quesadillas. It added a creamy and tangy flavor that really complemented the chicken and poblano peppers.
Rafaela Krauss
[email protected]These quesadillas are so easy to make and they're perfect for a quick and easy meal. I love that I can use leftover chicken or poblano peppers.
Dagmawit Sisay
[email protected]I made these quesadillas for a party and they were a huge success! Everyone loved them and asked for the recipe.
Javed laghari
[email protected]I added some black beans to the quesadillas for extra protein. They were a great addition and made the quesadillas even more filling.
Cherry Matente
[email protected]I used grilled chicken instead of shredded chicken, and it turned out great! The quesadillas were still very flavorful and juicy.
Louise Davis
[email protected]These quesadillas were a hit! The chicken and poblano peppers were cooked perfectly, and the guacamole was creamy and delicious. I will definitely be making these again.