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


Credit: Andy Lyons

Recipe Summary

45 mins
6 quesadillas


Ingredient Checklist


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.

  • 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.


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.