Chicken and Poblano Quesadillas with Guacamole
Transform your weeknight dinner routine with these irresistible Chicken and Poblano Quesadillas with Guacamole! Packed with tender, spiced chicken, roasted poblano peppers, and a gooey layer of Monterey Jack cheese, these quesadillas achieve the perfect balance of smoky, savory, and melty goodness. The fresh, zesty guacamole—made with ripe avocados, lime juice, and vibrant cilantro—takes this dish to the next level, offering a creamy and refreshing contrast to the crisp, golden tortillas. Ready in under an hour, this family-friendly recipe is perfect for busy nights or casual entertaining, with bold flavors that will have everyone coming back for seconds. Serve with your favorite hot sauce for an extra kick!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 pieces Poblano peppers
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 large pieces Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 2 pieces Ripe avocados
- 2 tablespoons Lime juice
- 2 tablespoons, chopped Cilantro
- 1 medium, diced Roma tomato
- 0.5 teaspoons Salt for guacamole
- to taste Optional hot sauce
Instructions
Step 1: Preheat a large skillet over medium-high heat. While it heats, season the chicken breasts with ground cumin, paprika, salt, and black pepper on both sides.
Step 2: Add 1 tablespoon of olive oil to the skillet and cook the chicken breasts for 4-5 minutes per side, or until fully cooked and juices run clear. Remove the chicken from the skillet and let it rest for a few minutes before dicing into small chunks.
Step 3: In the same skillet, add another tablespoon of olive oil. Add the diced onion and poblano peppers (seeded and sliced into thin strips) and sauté for 5-7 minutes, or until the vegetables are softened and slightly charred. Add the minced garlic in the last minute of cooking. Remove the mixture from the skillet and set aside.
Step 4: Clean the skillet and return it to medium heat. Lay down one flour tortilla, sprinkle 1/2 cup of shredded Monterey Jack cheese over one-half of the tortilla, then layer on the diced chicken, poblano pepper/onion mixture, and another 1/2 cup of cheese. Fold the tortilla in half to cover the filling.
Step 5: Add 1/2 tablespoon of olive oil to the skillet and cook the quesadilla for 2-3 minutes per side, or until golden brown and crisp. Repeat with the remaining tortillas and filling ingredients.
Step 6: For the guacamole, scoop the flesh of the avocados into a bowl and mash with a fork until smooth. Stir in the lime juice, diced tomato, chopped cilantro, and 1/2 teaspoon of salt. Adjust seasoning with additional lime juice or salt if desired.
Step 7: Slice the cooked quesadillas into wedges and serve immediately with the guacamole on the side. Add hot sauce on top, if desired.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 3.9 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 537 mg | 41% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
