Recipes and Cooking Cheesy Chicken-Chile Quesadillas Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 45 mins Servings: 6 Yield: 6 quesadillas Jump to Nutrition Facts Ingredients 8 - 10 ounce skinless, boneless chicken breast halves 2 teaspoon ground cumin 1 teaspoon salt ½ teaspoon black pepper ¼ teaspoon cayenne pepper 2 fresh Anaheim or poblano chile peppers ¾ cup shredded cheddar cheese (3 oz.) ¾ cup shredded Monterey Jack cheese (3 oz.) 6 8 inch flour tortillas Directions 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. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 328 Calories 13g Fat 29g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 328 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 30% Cholesterol 55mg 18% Sodium 834mg 36% Total Carbohydrate 29g 11% Protein 23g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.