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.