Chicken and Poblano Quesadillas With Guacamole Recipe - Food.com (2024)

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ingredients directions Questions & Replies Reviews RECIPE SUBMITTED BY YOU'LL ALSO LOVE References

1

Submitted by diner524

"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."

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Chicken and Poblano Quesadillas With Guacamole Recipe - Food.com (2) Chicken and Poblano Quesadillas With Guacamole Recipe - Food.com (3)

photo by rpgaymer Chicken and Poblano Quesadillas With Guacamole Recipe - Food.com (4)

Ready In:
35mins

Ingredients:
17
Serves:

4-6

ingredients

  • 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
  • 4 flour tortillas (10 inches)
  • 2 cups grated monterey jack cheese

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directions

  • 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.

Questions & Replies

Chicken and Poblano Quesadillas With Guacamole Recipe - Food.com (5)

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Reviews

  1. So, so good! The marinade was the real star of the recipe, and I'm glad I took the time to marinate the chicken overnight- it really made a difference. I loved the guacamole as well. I don't have a grill, so I cooked the chicken on the foreman grill, and then later cooked the quesadillas on a frying pan coated with cooking spray. It worked fine, although I'd love to try making these on a grill! [Made & Reviewed for PRMR]

    rpgaymer

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RECIPE SUBMITTED BY

diner524

Trinity, 48

  • 106 Followers
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<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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