If you're looking for a quick and easy meal that is packed with flavor, look no further than chicken and poblano quesadillas with guacamole. This dish is a perfect blend of savory chicken, spicy poblano peppers, and creamy guacamole, all wrapped up in a warm tortilla. Whether you're cooking for a weeknight dinner or a casual get-together, this recipe is sure to be a hit.
Here are our top 6 tried and tested recipes!
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
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 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
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.
ROASTED POBLANO QUESADILLAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
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.
CHICKEN AND ROASTED POBLANO QUESADILLA WITH AVOCADO CREAM
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
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.
POBLANO GUACAMOLE
Provided by Molly O'Neill
Categories easy, quick, condiments
Time 45m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Roast the poblano chilies under a broiler, turning as they get charred. Place them in a closed plastic bag to steam for five minutes. Peel off their skins under cold running water.
- Split the chilies lengthwise and remove stems and seeds. Place them in a blender or food processor along with the avocados, lime juice and salt and pulse until smooth. Pour into a bowl and stir in the salt and tomatoes. Adjust seasoning. Serve immediately.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 3 grams
QUESADILLAS WITH POBLANO CHILES
This recipe is for an authentic style quesadilla. Dust off your tortilla press, and put it to use to make these cheesy melted goodness quesadillas that even your Nana will love. (Don't worry, I have included instructions for making them using a rolling pin). Believe it or not, this is from Williams Sonoma Mexican- I'm lovin this book after only making one recipe from it so far.
Provided by cookiedog
Categories Cheese
Time 40m
Yield 12 quesadillas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Tortillas: Mix masa harina with warm water. Using your hands squish water and flour together until a cohesive mass is formed. Dough should be smooth and pliable. Cover the bowl with a barely damp kitchen towel. Let sit 5-10 minutes. Add salt; knead gently in bowl for another minute. Divide dough into 12 equal portions. Use your palms to form each portion into a ball. Cover with the damp towel.
- Filling: In a frying pan over medium heat, warm the oil. Add onion and sauté until golden brown about 5 minutes. Stir in garlic and oregano and cook for 1 more minute Add chiles and sea salt, toss until all is thoroughly heated. Taste and adjust seasoning with salt.
- Assembly of Quesadillas: Put two sheets of plastic cut from a plastic storage bag (I use a plastic grocery bag) inside a Tortilla press OR use rolling pin on 2 sheets of wax paper with the dough ball between the 2 sheets. Put a dough ball between the sheets and gently press down the top plate of the press OR roll the dough ball using the rolling pin into a circular shape between sheets of wax paper. Remove top piece of plastic or wax paper and place a generous tablespoon of the shredded cheese on half of the tortilla keeping the edges free. Top with a couple of chile strips and a few onion slices. Lift the lower piece of plastic or wax paper to fold the uncovered side of the tortilla over the filling. Press the edges together with your fingers. Remove from the press or the wax paper and set aside covered with the damp towel. Repeat until all Quesadillas are made.
- Cooking of Quesadillas: Preheat oven to 200 deg F. Pour oil to a depth of 1 inch into a deep heavy frying pan and place over medium high heat until the oil shimmers.
- Fry the Quesadillas - one at a time until golden 1-2 minutes.
- Using a slotted spatula, transfer to paper towels. Let drain briefly then transfer to a heat proof platter and keep warm in the oven. Serve as soon as possible.
- I had an extra amount of onion, cheese, and chiles so I dumped it on a store-bought corn tortilla, place another corn tortilla on top and then heated it on a dry frying pan until the cheese melted.
Tips:
- Prep Your Poblano Peppers Properly: To remove the skin easily, roast the poblano peppers until blackened. Place them in a paper bag for 10-15 minutes, allowing the steam to loosen the skin. Once cool enough to handle, peel off the charred skin and remove the seeds and stem.
- Use a High-Quality Cheese Blend: Opt for a blend of Mexican cheeses like Oaxaca and Chihuahua for a smooth, melty texture. Add a bit of mozzarella for extra stretchiness.
- Don't Overcrowd the Pan: To ensure crispy quesadillas, cook them in batches. Overcrowding the pan will prevent them from getting golden brown and crispy.
- Serve with Fresh Guacamole: Homemade guacamole is the perfect accompaniment to these quesadillas. Use ripe avocados and add your favorite seasonings like lime juice, cilantro, and red onions.
Conclusion:
Chicken and Poblano Quesadillas with Guacamole combine bold Mexican flavors in a convenient and delicious handheld meal. Using roasted poblano peppers adds a smoky depth, while the blend of cheeses provides a gooey, irresistible filling. Whether served as an appetizer or a main course, these quesadillas are a crowd-pleaser. Enjoy the burst of flavors with every bite, complemented by the freshness of homemade guacamole. This recipe is not only satisfying but also adaptable to various dietary preferences, making it a versatile dish for any occasion.
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