Poblano Chicken Quesadillas

If you've been following my blog, then you've probably noticed that I'm a bit obsessed with Poblano peppers.  But really, what's not to love?  They're the perfect pepper...not too spicy and not too sweet.  And they are so versatile.

Poblano peppers are pretty popular in Mexico, too.  They are used for preparing some of my favorite dishes like: Chiles Rellenos, Chiles en Nogada and Rajas con Crema.

One of the first things I noticed when I moved to Mexico is that whenever a dish is prepared with poblano peppers, onion and corn, the dish is usually called  ___________ Poblano. (Case in point, my recipe for Arroz Poblano.) 

Today's recipe is no different.  A mixture of roasted poblano peppers, golden corn kernels, onion, shredded chicken and lots of yummy melted cheese make for one heck of a tasty quesadilla.

Quesadillas de Pollo Poblano

Ingredients:

• 1 pound chicken breast, cooked and shredded
• 2 large poblano peppers
• 1 small can corn kernels
• 2 tablespoons onion, finely chopped
• 2 tablespoons Mexican crema
• 1-1/2 cups shredded Oaxaca, Asadero or Mozzarella cheese
• Butter (optional)
• Flour tortillas

Directions:

Roast the poblano peppers on a comal or griddle until the skin is completely charred.  Immediately place the peppers inside a plastic bag; let set for 5 to 10 minutes.  Remove the charred skin, stems and seeds.

Slice or chop the peppers.

In a medium bowl, combine the shredded chicken, poblano peppers, corn kernels, and onion.  Stir in 2 tablespoons of Mexican crema: season with salt and pepper.

Spoon 2 to 3 tablespoons of the filling in center of warm flour tortillas.

Top with a couple tablespoons of shredded cheese.  Fold the tortillas in half.

Over low heat, cook the quesadillas on a comal or griddle that has been lightly greased with a little butter.  (The butter is optional but oh-so-tasty!) 

Serve with Mexican Rice or a green salad.  Enjoy!!!

With Love,