Ingredients
-
-
2
-
1
-
1
-
3
-
2
-
1
-
1/2
-
2
-
-
2
-
1
-
2
-
1/4
-
1
Directions
Chicken and Poblano Quesadillas With Guacamole, An appetizer recipe I found in my Weber’s Charcoal Grilling cookbook that plan to try soon!! Time doesn’t include the 3 hour marinating of the chicken I haven’t tried this recipe yet, but plan to grill some onions, along with the chicken and chiles , So, so good! The marinade was the real star of the recipe, and I’m glad I took the time to marinate the chicken overnight- it really made a difference I loved the guacamole as well I don’t have a grill, so I cooked the chicken on the foreman grill, and then later cooked the quesadillas on a frying pan coated with cooking spray It worked fine, although I’d love to try making these on a grill! [Made & Reviewed for PRMR]
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Steps
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1
Done
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In a Food Processor, Mince the Garlic and Jalapeno. Add the Remaining Paste Ingredients, Process Until Smooth. Smear the Paste on All Sides of the Chicken Breasts. Cover and Refrigerate For 3 to 4 Hours. |
|
2
Done
|
in a Medium Bowl, Mash the Avocado With the Back of a Fork and Immediately Add the Lime Juice; Mix Well. Roughly Chop the Garlic, |
|
3
Done
|
Then Sprinkle the Salt Over the Garlic and, Using the Side of a Knife, Crush the Garlic With the Salt Until You Create Smooth Paste. Add the |
|
4
Done
|
Garlic Mixture, Cilantro, and Pepper to the Bowl. Mix Well. |
|
5
Done
|
Grill the Chicken Breasts Over Direct Medium Heat (350f to 450f), Until the Juices Run Clear and Meat Is Opaque in the Center, 10 to |
|
6
Done
|
15 Minutes, Turning Once and Swapping Their Positions as Needed For Even Cooking. at the Same Time, Grill the Poblano Chiles Over Direct Medium Heat Until Evenly Charred on All Sides, 7 to 9 Minutes, Turning as |
|
7
Done
|
Needed. Remove from the Grill and Allow to Cool. Cut the Chicken Breasts Into Thin Slices. Peel Away the Charred Skins from the Chiles; Roughly Chop the Flesh. |
|
8
Done
|
Lay the Tortillas a Single Layer on a Work Surface. Evenly Divide the Chicken, Chiles, and Cheese Over Half of Each Tortilla. Fold the Empty Half of Each Tortilla Over the Filling, Creating a Half-Circle, and Press Down Firmly. Grill the Quesadillas Over Direct Medium Heat Until Well Marked |
|
9
Done
|
and the Cheese Has Melted, 4 to 6 Minutes, Turning Once and Swapping Their Positions as Needed For Even Cooking. Allow the Quesadillas to Cool For a Minute or Two Before Cutting Into Wedges. |
|
10
Done
|
Serve Warm With the Guacamole Spooned on the Top of Each Wedge. |
