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    You are in: Home / Recipes / Chicken and Poblano Quesadillas With Guacamole Recipe
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    Chicken and Poblano Quesadillas With Guacamole

    Chicken and Poblano Quesadillas With Guacamole. Photo by rpgaymer

    1/1 Photo of Chicken and Poblano Quesadillas With Guacamole

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    diner524's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Paste

    Guacamole

    Directions:

    1. 1
      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. 2
      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. 3
      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. 4
      garlic mixture, cilantro, and pepper to the bowl. Mix well.
    5. 5
      Grill the chicken breasts over direct medium heat (350°F to 450°F), until the juices run clear and meat is opaque in the center, 10 to
    6. 6
      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. 7
      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. 8
      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. 9
      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. 10
      Serve warm with the guacamole spooned on the top of each wedge.

    Ratings & Reviews:

    • on May 12, 2013

      55

      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]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken and Poblano Quesadillas With Guacamole

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 593.9
     
    Calories from Fat 375
    63%
    Total Fat 41.7 g
    64%
    Saturated Fat 14.5 g
    72%
    Cholesterol 88.0 mg
    29%
    Sodium 1115.6 mg
    46%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 6.3 g
    25%
    Sugars 2.4 g
    9%
    Protein 31.2 g
    62%

    The following items or measurements are not included:

    tequila

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