Chicken, Mushroom, and Poblano Quesadillas | America's Test Kitchen
With a few tweaks to the cooking method, it's easy to bring proteins and vegetables into the fold.
Keywords
- Main Courses
- Mexican
- Latin America & Caribbean
- Chicken
- Vegetables
- Poultry
- Fruits & Vegetables
- Weeknight
- Sandwiches
- Super Bowl
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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
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