Chicken and Roasted Poblano Quesadilla with Avocado Cream

Total Time:
1 hr 15 min
30 min
15 min
30 min

4 servings

  • 2 boneless, skinless chicken thighs
  • Kosher salt
  • 3/4 teaspoon ground cumin
  • 1/2 cup sour cream
  • Zest and juice of 1 lime
  • 1/2 firm, ripe avocado, peeled and pitted
  • 1 small poblano chile, halved, stemmed and seeded
  • 4 scallions, thinly sliced
  • One 8-ounce package Sargento Fine Cut Shredded 4 Cheese Mexican blend (2 cups)
  • 1 small clove garlic, finely grated
  • 8 small corn tortillas
  • 4 tablespoons vegetable oil
  • Salsa, for serving
  • Poke holes all over the chicken with a fork, and put in a medium bowl. Rub 3/4 teaspoon salt and the cumin 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 lime zest and juice, the avocado, remaining 1/4 cup sour cream, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.

  • Meanwhile, preheat the broiler, and line a 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 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 1/2 the scallions to the bowl with the poblanos, and toss to combine. Combine the cheese and garlic in a small bowl.

  • Lay out 4 of the tortillas. Top each with 1/4 cup of the cheese mixture, 1/4 of the chicken-poblano mixture, then 1/4 cup more of the 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 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 into quarters, and dollop with some of the avocado cream, salsa and remaining scallions.

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    Recipe courtesy of Rachael Ray