Chicken, Poblano And Corn Quesadillas
These grilled chicken quesadillas are a delicious combination of flavors and textures. Tender strips of lime-marinated chicken, sweet caramelized onions, roasted poblano peppers, and a blend of cheddar and Monterey jack cheeses are layered between flour tortillas and grilled until golden and melty. Perfect for a casual gathering or a fun family meal, these quesadillas are sure to be a hit with everyone at the table.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil, plus more for brushing
- 2 Tbs. fresh lime juice
- 1/4 tsp. red pepper flakes
- 1 lb. boneless, skinless chicken breasts, pounded to 1/2-inch
- thickness
- 8 large flour tortillas
- 3/4 lb. sharp cheddar cheese, shredded
- 1/2 cup cooked corn kernels
- 1 poblano pepper, roasted, peeled, seeded and cut into
- 1/4-inch strips
- 1/2 cup caramelized onion
- 3/4 lb. Monterey jack cheese, shredded
Instructions
- In a bowl, whisk together the 2 Tbs. olive oil, the lime juice and red pepper flakes. Add the chicken and toss to coat. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes.
- Prepare a medium-hot fire in a grill. 
- Place the chicken on the grill and cook, turning once, until cooked through, about 4 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Cut the chicken into 1/4-inch strips.
- To assemble the quesadillas, brush one side of a tortilla with olive oil and place, oiled side down, on a baking sheet. Scatter one-fourth of the cheddar cheese over the tortilla, then top with one-fourth <i>each</i> of the corn, pepper strips, caramelized onion and chicken slices. Sprinkle with one-fourth of the Monterey jack cheese and top with another tortilla. Brush the top of the tortilla with olive oil. Repeat with the remaining ingredients.
- Transfer 1 quesadilla to a quesadilla grill basket, place on the grill and cook, turning once, until the cheese is melted and the tortillas are golden brown, about 2 minutes per side. Transfer to a cutting board and let cool for 2 minutes, then cut into 6 wedges. Repeat to grill the remaining quesadillas. Serves 4 to 6.
- Williams-Sonoma Kitchen
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