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.
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serajali Altalaqani
[email protected]These quesadillas are the perfect comfort food. They're cheesy, gooey, and delicious. I highly recommend them!
Wajid Noor
[email protected]I've made these quesadillas several times and they're always a hit. I like to add a little bit of sour cream and salsa to mine.
Miss Jara
[email protected]I followed the recipe exactly and my quesadillas turned out horrible. The tortillas were soggy and the filling was bland.
Farfeg Nugen
[email protected]These quesadillas were just okay. The chicken was a bit dry and the poblano peppers were not very flavorful. The guacamole was good, but it didn't save the dish.
anmol rakhal
[email protected]I'm not a big fan of poblano peppers, but I really enjoyed these quesadillas. The chicken and guacamole were delicious and the tortillas were perfectly crispy.
Richard Doxsie
[email protected]These quesadillas were easy to make and turned out great! I used pre-cooked chicken and poblano peppers from the store, which saved me a lot of time. The guacamole was also very easy to make and tasted fresh and flavorful.
RevengeSeeker
[email protected]I made these quesadillas for a party and they were a huge success. Everyone loved them! The guacamole was especially good.
Arthur K
[email protected]These quesadillas were a hit with my family! The combination of chicken, poblano peppers, and guacamole was delicious. The tortillas were perfectly crispy and the filling was flavorful and moist. I will definitely be making these again!