Recipe Categories
Tex Mexican
Poultry Quesadillas

Granny's Chicken Breast Roasted Poblano Quesadillas

1 whl chicken breast boneless & skinless 
2 tbl Vegetable oil 
1/4 tsp Salt 
    Chili powder (4 pinches) 
1/4 tsp Cumin 
1/4 tsp Black pepper 
1 x Clove of Garlic minced 
1 x Poblano Chili
8 x 6-inch Flour Tortillas
2 cup Grated cheddar cheese (mild or sharp)
1 cup Grated chihuahua cheese or Montery Jack cheese
1 cup Salsa or guacamole -optional

 Method :
Preparation Time: 20 minutes
Cooking Time: 10 minutes
[Note: the serving size (24) is the number of "peices you will get - not necessarily how many people it will feed.]
1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to reoom temperature and shred inot 1/4-inch peices.
2.
Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close.
After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips.
3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas.
4. Heat an 8-inch or larger skillet - dry, no oil - over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute.
5. Let cool slightly before cutting into 6 whedges. Serve with salsa or guacamole if desired.