1 whole chicken breast
-- boneless and skinless
2 tablespoon vegetable oil
1/4 teaspoon salt
chili powder -- (4 pinches)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 clove garlic -- minced
1 poblano chili
8 6 inch flour tortillas
2 cups grated cheddar cheese -- (mild
OR sharp)
1 cup grated Chihuahua cheese or
-- Monterey Jack cheese
1 cup salsa or guacamole
Instructions:
1. Heat grill and cook chicken until done (approx. 5 minutes on each
side). Cool to room temperature and shred into 1/4-inch pieces. 2.
In a skillet, add the oil, garlic and spices and cook for a minute
or two. Add the shredded chicken and mix with the oil and spices.
3. Over gas burner or under grill, place poblano pepper and char skin
until black all over, rotate as necessary. Place pepper in a bag and
close. After about 15 minutes remove pepper from bag and remove charred
skin, seeds, and stem. Cut pepper into 1/2-inch strips. 4. Place 4
tortillas on table and top each with 3/4 cup of cheese, a pinch of
chili powder, 1/2 cup of shredded chicken and divided poblano strips.
Top with remaining tortillas. 5. Heat an 8-inch or larger skillet
-- dry, no oil -- over medium high heat. Place quesadilla, one at
a time in skillet and cook until golden brown (about 1 minute). Turn
over and cook another minute. 6. Let cool slightly before cutting
into 6 wedges. 7. Serve with salsa and or guacamole.
