Want to dress up plain cheese quesadillas? Try adding Anaheim or poblano peppers--they'll give each bite some kick without completely setting your mouth on fire.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
45 mins
Servings:
6
Yield:
6 quesadillas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. For rub, in a small bowl stir together cumin, salt, black pepper, and cayenne pepper. Sprinkle mixture over chicken; rub in with your fingers.

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  • Grill chile peppers, uncovered, over medium heat 15 minutes or until charred, turning occasionally. Remove from grill and wrap in foil. Grill chicken, covered, 8 to 11 minutes or until done (165°F), turning once.

  • Cut chile peppers in half lengthwise; remove stems and seeds.* Peel off and discard skins. Cut peppers into 1-inch strips. Cut chicken into 1-inch pieces.

  • In a large bowl combine chile peppers, chicken, and both cheeses. Spoon chicken mixture onto half of each tortilla. Fold tortilla in half; press firmly. Grill quesadillas, uncovered, over medium heat 4 minutes or until heated through and light brown, turning once.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

328 calories; fat 13g; cholesterol 55mg; saturated fat 6g; carbohydrates 29g; mono fat 7g; poly fat 2g; protein 23g; sodium 834mg.
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