ROASTED POBLANO QUESADILLAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the broiler to high.
- Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
- Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
CREAMY CHICKEN WITH ROASTED POBLANOS
Enjoy Creamy Chicken with Roasted Poblanos tonight. Chicken, pomegranate seeds and fresh poblano chilies star in this easy skillet dish. Learn how to make Creamy Chicken with Roasted Poblanos with our step-by-step video.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Blend broth, cream cheese and 1/3 cup pomegranate seeds in blender until smooth; strain.
- Cook chicken in large skillet on medium heat 10 min. or until evenly browned on both sides, turning occasionally. Add chiles and ham; cook 2 min.
- Pour cream cheese mixture over ingredients in skillet; cover. Cook on medium-low heat 15 min. or until chicken is done (165ºF).
- Top with remaining pomegranate seeds.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CHICKEN QUESADILLAS WITH POBLANO PESTO
Using left-over or deli rotisserie chicken, these quesadillas are a cut above the norm, perked up with the as-spicy-as-you-wish poblano pesto.
Provided by SusieQusie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put poblanos, pumpkin seeds,cilantro and serranos in a food processor and pulse until puréed.
- Add the oil in a steady stream with the machine running.
- Add the lime juice and salt, mixing well.
- Taste and adjust seasoning if necessary.
- Spread 1/4 cup of the pesto on each tortilla.
- Distribute 1/2 cup chicken on each tortilla and sprinkle with Monterrey Jack and Parmesan cheese.
- Fold tortillas in half.
- Melt the butter in a large pan over medium heat.
- Sauté quesadillas for 3 to 4 minutes on each side or until the tortillas are golden brown and all the cheese is melted.
- Let cool for 1 minute and cut each quesadilla into thirds. Serve with any remaining pesto or salsa of your choice.
Nutrition Facts : Calories 649.1, Fat 37.5, SaturatedFat 14.6, Cholesterol 98.4, Sodium 1040, Carbohydrate 40.6, Fiber 3.6, Sugar 3, Protein 38.1
CHICKEN AND POBLANO QUESADILLAS WITH GUACAMOLE
An appetizer recipe I found in my Weber's Charcoal Grilling cookbook that plan to try soon!! Time doesn't include the 3 hour marinating of the chicken. I haven't tried this recipe yet, but plan to grill some onions, along with the chicken and chiles.
Provided by diner524
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor, mince the garlic and jalapeno. Add the remaining paste ingredients, process until smooth. Smear the paste on all sides of the chicken breasts. Cover and refrigerate for 3 to 4 hours.
- In a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. Roughly chop the garlic,
- then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. Add the
- garlic mixture, cilantro, and pepper to the bowl. Mix well.
- Grill the chicken breasts over direct medium heat (350°F to 450°F), until the juices run clear and meat is opaque in the center, 10 to
- 15 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as
- needed. Remove from the grill and allow to cool. Cut the chicken breasts into thin slices. Peel away the charred skins from the chiles; roughly chop the flesh.
- Lay the tortillas a single layer on a work surface. Evenly divide the chicken, chiles, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked
- and the cheese has melted, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. Allow the quesadillas to cool for a minute or two before cutting into wedges.
- Serve warm with the guacamole spooned on the top of each wedge.
AVOCADO QUESADILLAS
Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. -Debbie Limas, North Andover, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings (2 quesadillas each).
Number Of Ingredients 7
Steps:
- Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.
Nutrition Facts : Calories 611 calories, Fat 37g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 455mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 12g fiber), Protein 20g protein.
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