Chicken, Mushroom, and Poblano Quesadillas for Two
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
- Cheese
- Vegetables
- Eggs & Dairy
- Fruits & Vegetables
- For Two
- Weeknight
- Sandwiches
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.
Cooking tools:
- Twelve-inch nonstick skillet
- Mixing bowl
- Cooling rack
- Baking sheet
- Paper towel
- Fish spatula
- Thin spatula
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 4 ounces cremini mushrooms, trimmed and sliced thin
- 1 poblano chiles, stemmed, seeded, and chopped fine
- ¼ cup water
- ¼ teaspoon vegetable oil
- ⅓ teaspoon plus ¼ teaspoon table salt, divided
- 1¼ cups shredded rotisserie chicken
- 2 ounces Monterey Jack cheese, shredded (½ cup)
- 2 ounces sharp cheddar cheese, shredded (½ cup)
- 1½ teaspoons minced canned chipotle chile in adobo sauce
- ½ teaspoon ground cumin
- 2 (10-inch) flour tortillas
- ¼ cup vegetable oil for frying
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