Roasted Poblano Chicken Quesadillas

Roasted Poblano Chicken Quesadillas

Makes 6 servings. Recipe is from Family Features.

2 medium poblano peppers

2 cups shredded Mexican cheese blend

1 cup cooked, shredded chicken

1/4 cup chopped fresh cilantro

1 tsp. onion salt

6 (8- to 10-inch) flour tortillas

2 tbls. corn oil

1. Roast peppers under the broiler, over a gas flame or on grill. Heat for 5 to 7 minutes per side or until surface skin on the pepppers is blistered and charred. Using tongs, transfer peppers to a paper bag or a covered bowl and set aside until cool enough to handle.

2. Rinse peppers under running water to remove stem, seeds, pith and all charred material. Pat dry and cut into 1-inch strips.

3. Heat griddle or large skillet over medium-high heat, or place oven rack in upper third of oven and preheat broiler to 400 degrees.

4. Combine roasted pepper strips, cheese, chicken, cilantro and onion salt in a small bowl. Evenly divide the filling and spread over one half of each tortilla. Fold remaining half over to form a semicircle.

6. Lightly brush both sides of the quesadillas with corn oil. If using griddle or skillet, heat quesadillas for 1 to 2 minutes on each side, or until lightly browned and cheese is melted. For broiler method, place quesadillas on baking sheet and broil for 1 to 2 minutes on each side, or until lightly browned and cheese is melted.