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chicken and poblano quesadillas with guacamole

diner524 avatar
Recipe by
Lynn Dine
@diner524
Tampa, FL

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 changed the recipe slightly, by adding some grilled onions, along with the chicken and chiles.

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yield 4 -6
prep time 20 Min
cook time 30 Min
method Grill

Ingredients For chicken and poblano quesadillas with guacamole

  • 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
  • 1 medium onion, cut into 1 inch slices
  • 4 flour tortillas (10 inches)
  • 2 cups grated monterey jack cheese

How To Make chicken and poblano quesadillas with guacamole

  • 1
    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.
  • 2
    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.
  • 3
    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 and onions over direct medium heat until evenly charred on all sides, 7 to 10 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. Chop up the sliced onions.
  • 4
    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.
  • 5
    Serve warm with the sour cream and guacamole spooned on the top of each wedge.
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