Mexican
Chicken Quesadillas with Poblano and Jack
Crisp flour-tortilla quesadillas filled with cumin-seared chicken, sweet poblano and scallion, and Monterey Jack, with enough cheese to bind without overwhelming the filling.
4 servings · 22 minutes prep · 30 minutes cook
Ingredients
Chicken and Poblano Filling
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch (1.25 cm) pieces
- 3/4 teaspoon Diamond Crystal kosher salt, for the chicken
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon neutral oil, for the chicken
- 1 large poblano pepper, stemmed, seeded, and cut into 1/4-inch (6 mm) strips
- 3 scallions, thinly sliced, whites and greens separated
- 1 tablespoon fresh lime juice
- 1/4 teaspoon Diamond Crystal kosher salt, for the poblano
- 1/2 tablespoon neutral oil, for the poblano
Quesadillas
- 4 burrito-size flour tortillas, about 10 inches (25 cm) wide
- 8 ounces Monterey Jack cheese, coarsely grated
Directions
Cook the Filling
- Pat the chicken dry and toss with the salt, cumin, and smoked paprika. Heat the oil in a large skillet over medium-high heat until shimmering.
- Spread the chicken in one layer and leave it undisturbed for 2 minutes. Cook, stirring occasionally, for 4 to 5 minutes more, until browned and 165°F (74°C) at the thickest pieces. Transfer to a plate.
- Add the oil, poblano, the white parts of the scallions, and the salt. Cook for 5 minutes until the poblano is tender with browned edges. Return the chicken, add the lime juice and scallion greens, then cool for 5 minutes.
Fill and Griddle
- Wipe the skillet clean and set it over medium-low heat. Divide the cheese into eight equal portions. On one half of each tortilla, layer one cheese portion, one-quarter of the chicken mixture, and a second cheese portion, leaving a 1/2-inch (1.25 cm) rim. Fold closed.
- Cook two quesadillas at a time for 3 to 4 minutes per side, pressing gently with a spatula, until evenly golden and the cheese is molten. Lower the heat if the tortilla colors before the center is hot.
- Rest on a cutting board for 2 minutes so the cheese can settle. Cut each into three wedges and serve while crisp.
Allergen and Product Check
- Allergen note: contains wheat from flour tortillas and milk from Monterey Jack. Verify tortilla, cheese, spice, and substitute-product labels and cross-contact controls before serving anyone with an allergy.
Prevent Cross-Contamination
- After preparing raw chicken, wash and sanitize the cutting board, knife, work surface, and hands, or switch to a separate clean set. Rest and cut finished quesadillas only on a clean board with clean utensils.
