Chicken and Roasted Poblano Quesadilla with Avocado Cream
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 697
- Total Fat
- 48
- Saturated Fat
- 17
- Carbohydrates
- 32
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 38
- Cholesterol
- 163
- Sodium
- 806
- Total: 1 hr 15 min (includes steaming and cooling times)
- Active: 50 min
Ingredients
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
Directions
- 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.