Get ready to transform your ordinary dinner into an extraordinary culinary adventure! These Poblano Chicken Mushroom Quesadillas are not just a meal, they're a flavor explosion that will transport your taste buds straight to the heart of Mexico. Imagine perfectly roasted poblano peppers, golden-brown chicken, and earthy mushrooms nestled between crispy, cheese-laden tortillas – this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 2 poblano peppers, roasted and chopped
- 1 cup mushrooms, sliced
- 2 tbsp olive oil
- 4 large tortillas
- shredded cheese
- salt and pepper to taste
Instructions
- Prepare the poblano peppers by roasting them over an open flame or under the broiler until the skin is charred and blistered. Place roasted peppers in a sealed plastic bag for 10 minutes to steam, then carefully remove the skin, deseed, and chop.
- Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and fully cooked, about 6-7 minutes, stirring occasionally.
- Remove the chicken from the skillet and set aside. In the same skillet, sauté the sliced mushrooms until they release their moisture and become golden brown, approximately 4-5 minutes.
- Add the chopped roasted poblano peppers to the mushrooms and cook for an additional 2 minutes to blend the flavors. Return the cooked chicken to the skillet and mix well.
- Warm a clean skillet or griddle over medium heat. Place a large tortilla in the pan and sprinkle shredded cheese evenly on half of the tortilla.
- Top the cheese with the chicken, mushroom, and poblano pepper mixture. Fold the other half of the tortilla over to create a half-moon shape.
- Cook the quesadilla for 2-3 minutes on each side until the tortilla is golden brown and crispy, and the cheese is completely melted.
- Remove from heat, let cool for a minute, then slice into wedges. Repeat the process with remaining tortillas and filling.
- Serve hot with optional garnishes like sour cream, salsa, or guacamole on the side.
Tips
- Roasting Poblano Peppers: For the most intense flavor, char the peppers directly over an open flame or under the broiler. The blistered skin adds a smoky depth that's crucial to this dish.
- Chicken Cooking Hack: Pat the chicken pieces dry before seasoning to ensure they brown beautifully and don't steam in the pan.
- Mushroom Magic: Don't overcrowd the pan when sautéing mushrooms. This ensures they brown instead of steam, developing a rich, caramelized flavor.
- Cheese Melting Tip: Use a blend of cheeses for more complex flavor. A mix of monterey jack and cheddar works wonderfully.
- Crispy Tortilla Secret: Use a non-stick pan and press down gently with a spatula to achieve that perfect golden, crispy exterior.
- Serving Suggestion: Prepare accompaniments like fresh salsa, guacamole, or sour cream beforehand to elevate your quesadilla experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
