Chicken And Roasted Poblano Quesadilla With Avocado Cream Recipes

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CHICKEN AVOCADO QUESADILLAS



Chicken Avocado Quesadillas image

Provided by Layla

Time 25m

Number Of Ingredients 15

For the chicken:
2 medium chicken breasts (boneless, skinless)
Kosher salt and freshly ground black pepper
2 teaspoons olive oil (divided)
1 small onion (finely chopped (about 1/2 cup))
1 cup bell peppers (any color, diced)
3 garlic cloves (finely chopped)
1/2 cup tomatoes (diced)
2 tablespoons fajita or taco seasoning
For the quesadillas:
4 medium flour tortillas
1 avocado (seeded, and cut)
4 teaspoons low-fat tablespoons sour-cream
1/2 cup low-fat cup mozzarella (mexican blend, or cheddar cheese)
fresh lime juice and minced cilantro (optional)

Steps:

  • Heat a large heavy duty pan to high heat. Season the chicken breasts with salt and pepper. Place 1 tablespoon olive oil in pan. Add chicken breasts and cook for 5-6 minutes per side or until coked through. Remove from pan and set aside to rest.
  • In the same pan, add 1 tablespoon olive oil, the diced onion, bell pepper and garlic. Cook for 2-3 minutes or until softened. Add the tomatoes and fajita seasoning. Cook for 2 minutes or until tomatoes are softened. Dice the cooked chicken and return to the pan. Stir until mixture if fully combined.
  • To assemble:Add 1 teaspoon oil to a hot pan. Lay 2 tortillas on pan. Spread 1 teaspoon sour-cream over one side of each tortilla, top with cheese, avocado, chicken mixture and squeeze of lime and sprinkle of minced cilantro. Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 2-3 minutes on each side. Repeat to make 2 more quesadillas.
  • Cut the quesadillas into wedges. Serve with lime wedges, sour-cream, salsa or guacamole and enjoy immediately.

ROASTED POBLANO QUESADILLAS



Roasted Poblano Quesadillas image

This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde!

Provided by Patrick Calhoun | Mexican Please

Time 30m

Number Of Ingredients 15

2 poblano peppers
1/2 onion
3-4 flour tortillas
1 cup refried beans
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro (approx 1/2 a bunch)
salt
freshly ground pepper
4-5 tomatillos
1 serrano (or jalapeno)
1/2 onion
1 garlic clove
10-12 sprigs cilantro
1 avocado
salt to taste

Steps:

  • Start by rinsing 2 poblano peppers. Roast the poblanos in the oven for 25-30 minutes at 400F.
  • If you are building the Avocado Salsa Verde, you can also roast 4 tomatillos in the same pan as the poblanos. But remember that the tomatillos will need less time roasting. Take them out when they start to turn army green, approx 10-15 minutes.
  • Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 1/2 of a serrano pepper (or 1/2 of a jalapeno pepper). Pulse blend and taste for heat, adding the additional 1/2 of the serrano (or jalapeno) if you want more heat. Add the avocado to the blender and combine well. Salt to taste.
  • Once the poblanos have roasted, let them cool and then pull off any loose bits of skin, but don't worry about getting rid of every last piece.
  • De-stem and de-seed the poblanos, cutting them into thin, bite-sized strips.
  • Saute 1/2 an onion in a dollop of oil over medium heat. When the onion is tender (4-6 minutes) add the poblano strips along with a generous pinch of salt and some freshly ground pepper. Let this mixture saute for a few minutes.
  • Heat up a wide skillet over medium heat. Warm up the tortillas before building the quesadillas (I usually give them 30-60 seconds in the skillet right before building).
  • Each quesadilla gets a layer of refried beans, cheese, poblano-onion mixture, cilantro, and cheese. Fill only half of the tortilla so you can fold it onto itself.
  • Cook the quesadillas for 2-3 minutes per side or until the cheese is melted and they start to turn golden brown.
  • Serve immediately.

Nutrition Facts : Calories 726 kcal, ServingSize 1 serving

AVOCADO QUESADILLAS



Avocado Quesadillas image

Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. -Debbie Limas, North Andover, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings (2 quesadillas each).

Number Of Ingredients 7

1 tablespoon canola oil
16 corn tortillas (6 inches)
2 cups shredded Mexican cheese blend
1 cup pico de gallo
1 large ripe avocado, peeled and thinly sliced
3 tablespoons minced fresh cilantro
Additional pico de gallo

Steps:

  • Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.

Nutrition Facts : Calories 611 calories, Fat 37g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 455mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 12g fiber), Protein 20g protein.

GRILLED CHICKEN TACOS WITH ROASTED POBLANO CREMA



Grilled Chicken Tacos with Roasted Poblano Crema image

Grilled Chicken Tacos with Poblano Pepper Crema

Provided by Melissa Stadler, Modern Honey

Categories     Dinner

Time 30m

Number Of Ingredients 17

1 lb. Chicken Breast
2 Limes (juiced)
1/4 cup Oil
2 teaspoons Chili Powder
1 teaspoon Garlic Powder
2 teaspoons Salt
2 teaspoons Brown Sugar
2 Poblano Peppers
1 cup Sour Cream or Mexican Crema
1/2 cup Cilantro (tightly packed)
1 Lime (juiced)
1 teaspoon Salt
6-12 Corn Tortillas
2 Avocados
8 oz Queso Fresco Cheese
Cilantro
Red Onion (optional)

Steps:

  • Place chicken in ziploc bag or place in bowl. Add lime juice, oil, chili powder, garlic powder, salt, and brown sugar. Let marinate for at least 30 minutes. 2-4 hours is ideal.
  • Once the chicken is marinated, heat grill over medium heat. Cook chicken for about 5-6 minutes per side, depending on thickness. Check to make sure chicken is no longer pink. Let rest for 5 minutes before slicing.
  • While chicken is cooking, place poblano chilies on the grill. Cook until softened and the skin starts to bubble. Remove from grill and using a fork, remove the outer skin from the poblano.
  • Place poblano chilies, sour cream, cilantro, lime juice, and salt in blender or food processor. Blend until creamy.
  • Top warmed corn tortillas with sliced chicken, sliced avocado, queso fresco cheese, cilantro (optional), and drizzle with roasted poblano crema.

Nutrition Facts : Calories 252 kcal, Carbohydrate 19 g, Protein 18 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 1276 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

POBLANO, CHICKEN, AND MUSHROOM QUESADILLAS



Poblano, Chicken, and Mushroom Quesadillas image

In this lighter chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. The lime in the yogurt mixture will intensify over time--combine just before serving. The quesadilla is a time-crunched cook's go-to. They're fast, easy, and almost effortless. They are also really handy for using up ingredients you might have on hand. Combine a protein, cheese, and some veggies for many different combinations. In this lightener chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. Poblano peppers have a warm bite to them. If you're brave, sprinkle in a teaspoon or two of minced jalapeño before cooking the quesadilla.

Provided by Maureen Callahan

Time 33m

Yield Serves 6 (serving size: 4 wedges and about 1 1/2 tablespoons yogurt mixture)

Number Of Ingredients 13

1 large poblano pepper (about 6 ounces)
1 (10-ounce) skinless, boneless chicken breast half
1 tablespoon canola oil, divided
1 1/2 cups presliced cremini mushrooms
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1 tablespoon minced fresh oregano
1/4 teaspoon kosher salt
Dash of ground red pepper
8 (6-inch) flour tortillas
4 ounces reduced-fat shredded Mexican cheese blend (about 1 cup)
1/2 teaspoon grated lime rind
1 (5.3-ounce) container plain 2% reduced-fat Greek yogurt

Steps:

  • Preheat broiler to high.
  • Cut poblano in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Wrap tightly in foil. Let stand 5 minutes. Peel; coarsely chop. Place poblano in a bowl.
  • Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Shred chicken with 2 forks. Add chicken to poblano.
  • Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add mushrooms; sauté 5 minutes or until tender. Add onion and garlic; cook 2 minutes. Add mushroom mixture to poblano mixture. Stir in oregano, salt, and red pepper. Top one side of each tortilla with 2 tablespoons cheese and about 1/3 cup poblano mixture. Fold tortillas in half over filling.
  • Wipe pan clean with paper towels. Heat pan over medium heat. Add 1 teaspoon oil; swirl to coat. Add 4 quesadillas to pan, and cook 1 minute on each side or until golden. Remove quesadillas from pan, and cut each into 3 wedges. Repeat procedure with remaining 1 teaspoon oil and remaining 4 quesadillas.
  • Combine rind and yogurt in a small bowl, stirring with a whisk. Serve yogurt mixture with quesadillas.

Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 44 mg, Fat 10.5 g, Fiber 2 g, Protein 21 g, SaturatedFat 3.6 g, Sodium 566 mg

CHICKEN AND ROASTED POBLANO QUESADILLA WITH AVOCADO CREAM



Chicken and Roasted Poblano Quesadilla with Avocado Cream image

Charred poblano chiles and chicken are sandwiched between warm tortillas loaded with cheese--perfect for dipping in a refreshing avocado-and-lime cream.

Provided by Food Network Kitchen

Time 1h15m

Yield 4

Number Of Ingredients 13

2 boneless, skinless chicken thighs
3/4 teaspoon ground cumin
Kosher salt
1/2 cup sour cream
Finely grated zest and juice of 1 lime, plus lime wedges, for serving
1/2 firm, ripe avocado, pitted and peeled
1 small poblano chile, halved lengthwise, stemmed and seeded
4 scallions, thinly sliced
2 cups shredded Mexican cheese blend (8 ounces)
1 small clove garlic, finely grated
8 small corn tortillas
4 tablespoons vegetable oil
Salsa, for serving

Steps:

  • Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes.
  • Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.
  • Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil.
  • Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl.
  • Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl.
  • Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly.
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.

CHICKEN WITH POBLANO PEPPERS AND CREAM



Chicken with Poblano Peppers and Cream image

Pan seared boneless-skinless chicken breasts, roasted poblano peppers and cream provide this distinctive dish with a rich silky cream sauce and smokey sophisticated flavor.

Provided by lowcarbmaven.com

Categories     Dinner

Time 30m

Number Of Ingredients 9

1 1/4 pounds boneless-skinless chicken filets
2 medium roasted poblano peppers (** cut into strips)
3 1/2 ounces medium onion (sliced 1/4-inch thick)
1 large clove garlic, (sliced)
1/4 cup dry white wine
1 cup heavy cream
1/8 teaspoon dried cumin
1 tablespoon olive oil, (divided)
salt and pepper to taste

Steps:

  • Peppers: Roast the poblano peppers until all sides are blackened. If you have a gas stove, place them right on the burner over medium-low heat, turning and re-positioning until the are blistered and black on all sides. If not, place directly under a broiler or on a grill. Put into a bowl and cover with plastic wrap so they can steam for 5-10 minutes before peeling. Cut and proceed with the recipe or refrigerate until needed.
  • Chicken: Let the chicken come to temperature on the counter for about 20 minutes. Place a stainless steal or non-stick skillet and 2 teaspoons of the oil over medium high heat (NOT A CAST IRON SKILLET.) Blot the chicken dry, massage with the remaining teaspoon of oil and season with salt and pepper. When pan is hot, cook the chicken 4-6 minutes per side or until an instant read thermometer registers 160. Remove the chicken to a plate and tent with foil.
  • Sauce: Turn the heat down to medium and saute the onions and garlic for about 1 minute. Remove the pan from the heat and add the wine. Place the pan back over the heat and cook until most of the wine has evaporated, scraping up any browned bits left from the chicken. Add the cream, poblano peppers and cumin. Cook until the cream has thickened to your liking keeping in mind that it will become even thicker as it cools. Taste the sauce and adjust salt and pepper as necessary. Serve over the chicken.
  • Variation: If you'd like, add the cooked onion and garlic, poblano peppers and cream to a blender and blend until smooth. Return to the pan, add the cumin and cook until thickened. If it becomes too thick, add a little chicken broth. Salt and pepper to taste.

Nutrition Facts : Calories 484 kcal, Carbohydrate 6 g, Protein 20 g, Fat 42 g, Fiber 1 g, ServingSize 1 serving

QUINOA BOWL WITH CHICKEN AND AVOCADO CREAM



Quinoa Bowl with Chicken and Avocado Cream image

Every grain bowl should have a successful balance of crunchiness, creaminess and bold flavor. In this Mexican-inspired bowl, the crunchy tortilla chips and roasted pepitas are nicely complemented by avocado cream and hearty quinoa. Make a big batch of quinoa and keep it frozen in resealable bags for up to 1 month; thaw and reheat as needed. Having an arsenal of the premade stuff in your freezer will help cut down prep time on busy nights.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 grain bowls (about 1 cup quinoa each)

Number Of Ingredients 15

1 1/2 cups red quinoa
1 cup fresh cilantro leaves and tender stems, finely chopped, plus 4 sprigs for garnish
2 scallions, thinly sliced
2 tablespoon olive oil
Kosher salt
1 firm-ripe avocado, halved, pitted and cut into large chunks
1/4 cup sour cream
3 tablespoons grated Parmesan
Juice of 1 lime, plus 1 lime, quartered
Pinch cayenne pepper
1 cup frozen fire-roasted corn, thawed
2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound)
2 cups tortilla chips, crushed
1 cup store-bought or homemade black bean salsa
1/4 cup roasted and salted pepitas

Steps:

  • Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
  • Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
  • If the corn still has a chill, microwave it for about 1 minute.
  • Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.

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  • To roast the peppers using a gas flame: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. To roast the peppers in the oven: Preheat the oven to 400ºF. Halve and seed the peppers and place on a parchment-lined (for easy cleanup) baking sheet. Roast for about 30 to 35 minutes or until charred in some places. (Don’t let them get too black as I did here or you will have trouble peeling them.)
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