Chicken Quesadillas with Poblano Peppers

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)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve: Serve the quesadillas hot with diced avocado, Mexican crema, pico de gallo, salsa, and a side of refried beans.