Chicken and Roasted Poblano Quesadilla with Avocado Cream

Difficulty: Easy

Servings: 4

Nutritional Information Per Serving
Serving Size: 1 of 4 servings
Calories: 667
Total Fat: 47 g
Saturated Fat: 16 g
Carbohydrates: 33 g
Dietary Fiber: 6 g
Sugar: 4 g
Protein: 32 g
Cholesterol: 140 mg
Sodium: 748 mg

Total Time: 1 hr 15 min (includes steaming and cooling)

Prep Time: 50 min

Fire up your kitchen for this irresistible Chicken and Roasted Poblano Quesadilla with Avocado Cream! Smoky roasted poblano peppers and tender, cumin-spiced chicken burst with flavor inside gooey, cheese-filled corn tortillas. A silky, lime-kissed avocado creamreminiscent of Mexican cremadelivers the perfect cool contrast. Easy to make, it's your next crave-worthy weeknight win that'll have everyone reaching for seconds!

Ingredients

2 boneless skinless chicken thighs
3/4 teaspoon ground cumin
Kosher salt
1/2 cup sour cream
Zest and juice of 1 lime, finely grated, plus lime wedges for garnish
1/2 firm ripe avocado, peeled and pitted
1 small poblano pepper, halved lengthwise, deseeded and stemmed
4 scallions, thinly sliced
2 cups shredded Mexican cheese blend (8 ounces)
1 small garlic clove, finely grated
8 small corn tortillas
4 tablespoons vegetable oil
Salsa, for serving

Cook Mode (Keep screen awake)

Prick the chicken with a fork all over and place it in a medium bowl. Rub with cumin and 3/4 teaspoon salt. Mix in 1/4 cup of sour cream plus half the lime zest and juice until the chicken is well coated. Let it sit at room temperature for 15 minutes.
In a blender, combine the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water, and 1/2 teaspoon salt. Blend until completely smooth, then refrigerate until needed.
Meanwhile, preheat the broiler and line a baking sheet with foil.
Place the poblano halves skin-side up on the lined sheet and broil for 2 to 3 minutes until the skin bubbles and chars. Transfer to a medium bowl, cover with plastic wrap, and allow to steam for 5 minutes. Rinse under cold water and peel off the skin. Chop poblanos into small, bite-sized pieces and place back in the bowl.
Move the chicken to the broiler pan and broil, flipping once, until browned and cooked through, about 4 to 5 minutes per side. Let cool slightly, then dice into small pieces. Add chicken and half of the scallions to the poblanos and mix gently. In a small bowl, combine the cheese and garlic.
Spread 1/4 cup of the cheese mixture onto 4 of the tortillas. Divide the chicken-poblano mixture into four portions and layer one over the cheese. Add another 1/4 cup of the cheese on top, then cover each with the remaining tortillas, pressing gently.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook each quesadilla, turning once, until golden and cheese melts, about 2 to 3 minutes per side. Place cooked quesadillas on a plate or baking sheet. Repeat with remaining oil and quesadillas. Cut each into quarters and garnish with the remaining scallions. Serve with avocado cream, lime wedges, and salsa on the side.