Chicken Quesadillas with Poblano Peppers
Crispy Chicken Quesadillas filled with melty cheese, roasted poblano, and smoky chicken. Easy to make, flavorful, and perfect for any meal!
Servings 6 Quesadillas
Calories 493kcal
Ingredients
- ½ teaspoon olive oil
- ½ cup diced red bell pepper
- ½ cup diced red onion
- 6 oz sharp cheddar cheese shredded
- 6 oz oaxaca cheese or your favorite melting cheese such as monterrey, fontina, or mozzarella (see note) shredded
- 1 cup shredded rotisserie chicken
- ¼ teaspoon chipotle chili powder
- ½ teaspoon kosher or sea salt
- 1 roasted poblano pepper skins removed, seeded and diced
- ¼ cup chopped cilantro
- 6 10-inch flour tortillas
- Mexican crema, guacamole, your favorite salsa & pico de gallo for serving
Instructions
- Sauté the veggies: Heat ½ teaspoon olive oil in a small skillet over medium heat. Add the diced red bell pepper and onion. Cook for about 2 minutes, just until they begin to soften. Remove from heat and set aside.½ teaspoon olive oil, ½ cup diced red bell pepper, ½ cup diced red onion
- Mix the filling: In a large bowl, combine the shredded cheddar and Oaxaca cheese, chipotle chili powder, salt, roasted poblano pepper, cilantro, shredded chicken, and the sautéed vegetables. Toss everything together until well mixed.6 oz sharp cheddar cheese, 6 oz oaxaca cheese or your favorite melting cheese such as monterrey, fontina, or mozzarella (see note), 1 cup shredded rotisserie chicken, ¼ teaspoon chipotle chili powder, 1 roasted poblano pepper, ¼ cup chopped cilantro, ½ teaspoon kosher or sea salt
- Assemble the quesadillas: Heat a comal or cast iron skillet over medium-low heat and lightly coat it with olive oil spray. Working one at a time, spread about ½ cup of the chicken and cheese mixture over half of each tortilla, then fold it over to form a half-moon shape.
- Cook until golden: Place two quesadillas on the skillet at a time and cook for about 2 minutes per side, or until the tortillas are golden brown and the cheese is melted. Transfer to a cutting board and slice in half. Repeat with the remaining tortillas. To keep them warm, place the cooked quesadillas in a 200°F oven while finishing the rest.
- Serve: Serve the quesadillas hot with diced avocado, Mexican crema, pico de gallo, salsa, and a side of refried beans.
Notes
Shredding cheese from a block is better because pre-shredded cheese often contains additives like potato starch and cellulose to prevent clumping. These coatings also keep the cheese from melting smoothly and can slightly affect the flavor and texture.
Storing Suggestions
Let the quesadillas cool, then store them in an airtight container in the fridge for up to 3 days. To freeze, wrap each one in parchment and place them in a freezer bag. Reheat straight from frozen in a skillet or air fryer until warm and crisp again.Nutrition
Serving: 1Quesadilla | Calories: 493kcal | Carbohydrates: 3g | Protein: 32g | Fat: 32g