Grilled Chicken Quesadillas

Shredded grilled chicken and fire-roasted poblano peppers stuffed into flour tortillas with a blend of cheddar and Monterey Jack cheese, then crisped in a dry skillet until golden brown and melty. The charred poblano adds a smoky, mild heat that takes these well beyond basic cheese quesadillas.

Charring the poblano over an open flame until the skin is completely black, then steaming it in a bag and peeling, gives you silky-soft strips with a deep smoky flavor. It’s the same technique used for roasted red peppers, and it makes all the difference. Raw poblano in a quesadilla is a completely different (and much less interesting) experience.

Cooking in a dry skillet with no oil is the move for quesadillas. The tortilla toasts directly against the hot pan and gets crispy without being greasy. The cheese melts into a gooey seal between the two tortillas.

Pro Tips

• Shred the chicken into thin pieces rather than chopping. Shredded chicken distributes more evenly and the quesadilla stays flat.
• Use medium-high heat and cook just 1 minute per side. Any longer and the tortilla burns before the cheese fully melts.
• Let the quesadillas rest a minute before cutting. The cheese firms up slightly and the wedges hold together better.
• A blend of two cheeses melts better than one alone. The Monterey Jack adds stretchiness while the cheddar adds flavor.

Variations

• Add thinly sliced red onion or corn kernels for extra texture and sweetness.
• Use pepper jack cheese instead of Monterey Jack for more built-in heat.
• Serve with sour cream, salsa, and guacamole for a full spread.