Chicken, Poblano and Corn Quesadillas
Filled with grilled chicken, poblano peppers and sweet corn, these quesadillas make a delicious addition to a backyard fiesta. To enhance the smoky flavor, you can cook the corn, roast the peppers and char the onion slices on the grill.
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
Directions:
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 each 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