Chicken, Mushroom, and Poblano Quesadillas for Two
By Steve DunnPublished on April 3, 2023
Time
40 minutes
Yield
Serves 2
Ingredients
Before You Begin
White mushrooms can be used in place of cremini. Ten-inch tortillas might also be labeled “large burrito” tortillas. For a less spicy quesadilla, remove the seeds from the chipotle chile prior to mincing. Two fish spatulas work well for flipping the quesadillas in step 3.
Instructions
- Cook mushrooms, poblano, and water in 12-inch nonstick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, about 3 minutes. Reduce heat to medium-high. Add ¼ teaspoon oil and ⅓ teaspoon salt, and toss until vegetables are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 6 minutes longer. Transfer vegetables to large bowl. Add chicken, cheeses, chipotle chile, cumin, and remaining ¼ teaspoon salt to vegetables and stir to combine. Wipe out skillet.
- Spread one-half of filling over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over filling and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.
- Heat ¼ cup oil in now-empty skillet over medium heat until shimmering. Place quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Cool for at least 3 minutes. Cut into wedges and serve.
Time
40 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Gooey on the inside. Crispy on the outside. Stuffed with any variety of cheesy and delicious fillings. Quesadillas are a go-to snack for these reasons and many more because it only takes a few minutes and a few ingredients to make something truly delicious. But building a dinner quesadilla means it has to be sturdy enough to stand up to its robust contents. We tweaked a standard quesadilla recipe to do just this. First, by first folding one tortilla around the fillings to make a half-moon shape, which prevented the ingredients from pouring out the side. Second, we took inspiration from deep-fried quesadillas and added more oil to the pan to encourage the tortilla to crisp and puff lightly, giving important structure.
Want more? Read the whole storyBefore You Begin
White mushrooms can be used in place of cremini. Ten-inch tortillas might also be labeled “large burrito” tortillas. For a less spicy quesadilla, remove the seeds from the chipotle chile prior to mincing. Two fish spatulas work well for flipping the quesadillas in step 3.
Instructions
- Cook mushrooms, poblano, and water in 12-inch nonstick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, about 3 minutes. Reduce heat to medium-high. Add ¼ teaspoon oil and ⅓ teaspoon salt, and toss until vegetables are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 6 minutes longer. Transfer vegetables to large bowl. Add chicken, cheeses, chipotle chile, cumin, and remaining ¼ teaspoon salt to vegetables and stir to combine. Wipe out skillet.
- Spread one-half of filling over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over filling and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.
- Heat ¼ cup oil in now-empty skillet over medium heat until shimmering. Place quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Cool for at least 3 minutes. Cut into wedges and serve.
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