While quesadillas aren’t a novelty, these easy Chicken & Poblano Quesadillas are truly worth trying for lunch or dinner, plus they reheat well.
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Heat oil in a 12-inch nonstick skillet over medium. Add chicken; cook until browned on both sides and a thermometer inserted into the thickest part registers 165°. Transfer chicken to a plate, tent with foil, let rest 5 minutes, then slice chicken into strips. Wipe out skillet.
Spread ¼ cup beans on half of each tortilla, then top with one-fourth each chicken, poblanos, and cheese; fold over empty sides of tortillas.
Cook quesadillas in same skillet, two at a time, over medium heat, until golden on each side and cheese melts, 2–4minutes; repeat with remaining quesadillas. Slice quesadillas into wedges and serve with guacamole, salsa, and crema.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 780
% Daily Value*
Total Fat 46g 70%
Saturated Fat 26g 130%
Cholesterol 134mg 44%
Sodium 1389mg 57%
% Daily Value*
Carbs 40g 13%
Fiber 5g 20%
Protein 49g
*Percent Daily Values are based on a 2,000 calorie diet.
