Chicken, Mushroom, and Poblano Quesadillas | America's Test Kitchen

Ingredients

• 8 ounces cremini mushrooms , trimmed and sliced thin
• 2 poblano chiles , stemmed, seeded, and chopped fine
• ¼ cup water
• ½ teaspoon vegetable oil
• ¾ teaspoon table salt , divided
• 2¼ cups shredded rotisserie chicken
• 4 ounces Monterey Jack cheese , shredded (1 cup)
• 4 ounces sharp cheddar cheese , shredded (1 cup)
• 1 tablespoon minced canned chipotle chile in adobo sauce
• ¾ teaspoon ground cumin
• 4 (10-inch) flour tortillas
• ¼ cup plus 2 tablespoons vegetable oil for frying, divided