Chicken Quesadilla with Roasted Peppers and Avocado Cream

Votes: 0

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 697, total fat 48 G., saturated fats 17 G., proteins 38 G., carbohydrates 32 G., fiber 6 G., cholesterol 163 mg, sodium 806 mg, sugar 4 G.

This quesadilla is filled with melty cheese, roasted poblano peppers, and chicken pieces, all sandwiched between warm tortillas. Slice the quesadilla into wedges and serve as an appetizer with a creamy avocado dip. For a more vibrant flavor, spritz with lime juice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 skinless, boneless chicken thighs
3/4 tsp ground cumin
0.5 cup sour cream
Finely grated zest and juice of 1 lime + lime wedges, for serving
Half a firm, ripe avocado, peeled
1 small poblano pepper, halved lengthwise and seeded
4 green onions, thinly sliced
2 cups of grated Mexican cheese mix (220 g)
1 small clove of garlic, finely grated
8 small corn tortillas
4 tablespoons of vegetable oil
Salsa, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, poblano pepper, tortilla, Monterey Jack cheese, salsa sauce, Avocado, green onions, sour cream, cumin, lime zest

Cooking the dish according to the recipe:

Pierce the chicken all over with a fork and place it in a medium bowl. Rub with cumin and 3/4 tbsp salt. Add 1/4 cup sour cream, half the lime zest and juice, and toss to coat. Let stand at room temperature for 15 minutes.
Combine avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water, and 1/2 teaspoon salt in a blender and blend until smooth; refrigerate until ready to use.

Meanwhile, preheat the oven to broil. Line a rimmed baking sheet with foil.
Place the poblanos, skin side up, on the prepared baking sheet and broil until the skins are wrinkled and charred, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap, and let steam for 5 minutes. Run the peppers under cold water, remove and discard the skins. Chop the poblanos into bite-sized pieces and return to the bowl.
Transfer the chicken to a baking sheet and broil, turning once, until browned in spots and cooked through, 4-5 minutes per side. Let cool for a few minutes. Chop into bite-sized pieces. Add the chicken and half of the green onions to the bowl with the poblano peppers and toss. Combine the cheese and garlic in a small bowl.
Spoon 1/4 cup of the cheese mixture, 1/4 cup of the chicken-poblano mixture, and another 1/4 cup of the cheese mixture onto 4 tortillas. Top each portion with another tortilla and press lightly.
In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until golden brown and the cheese is melted, 2-3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining green onions. Serve with a dollop of avocado cream, lime wedges, and salsa.

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