Chicken and Poblano Quesadillas
Blistered poblano strips and chopped chicken folded into flour tortillas with Oaxaca cheese, then pressed on the comal until the outside freckles. One pan does the whole job, start to finish.
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Join HomecookedIngredients
- 2 Flour tortillas
- 190 g Chicken breast
- 60 g Poblano peppers
- 60 g Oaxaca cheese
- 2 tsp Olive oil
- 1 tsp Mexican oregano (optional)
- ¼ Lime (optional)
- 8 g Cilantro (optional)
Method
- Cut the chicken breast into thin escalopes and season them with the dried oregano, crushing it between your palms as it falls.
- Seed the poblano and cut it into finger-wide strips, then pull the Oaxaca cheese apart into loose threads.
- Set a comal or heavy dry pan over medium-high and blister the poblano strips for three minutes until their skin bubbles and they go limp, then lift them onto a board. Pour the olive oil into the hot pan, lay the escalopes in it and cook them six minutes with one turn, until they are firm and patched with brown, then lift them onto the board beside the poblano.
- Wipe the pan and pass each flour tortilla across it for thirty seconds a side, only until it bends without splitting.
- Chop the cooked escalopes coarsely on the board. Scatter the cheese threads over half of each tortilla, heap the chicken, poblano and coriander on top and fold the bare half across into a half-moon.
- Lay both half-moons back in the dry pan and hold them down with a spatula, two minutes a side, until the cheese has run through the chicken and the shells are spotted dark.
- Cut each half-moon in two, squeeze the quarter lime over the wedges and eat them off the board while the cheese still pulls.
About Chicken and Poblano Quesadillas
Chicken and Poblano Quesadillas is a Mexican lunch or dinner that comes together in about 26 minutes and serves 1.
Chicken and Poblano Quesadillas: frequently asked questions
Is Chicken and Poblano Quesadillas gluten-free?
As written, no — it contains Flour tortillas. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Chicken and Poblano Quesadillas dairy-free?
Not as written — it uses Oaxaca cheese. Swapping it for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Chicken and Poblano Quesadillas?
The core ingredients are essential, but you can leave out mexican oregano, lime, cilantro — they're optional and mainly there for extra flavor or finish.
How many servings does Chicken and Poblano Quesadillas make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.