Chicken Quesadilla Recipe

Try this chicken quesadilla recipe as part of a cocktail party menu.  If you don't want to roast the poblano chili peppers, simply slice into strips and saute in olive oil until tender 

Chicken Chili Quesadillas
Makes 48 wedges, serves 12-20 as an appetizer

4 large boneless & skinless chicken breasts
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon chili powder 
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 cloves garlic, minced
2 medium poblano chili peppers
16 6-8 inch flour tortillas
3 cups grated cheddar cheese (mild, or sharp)
2 cups grated Monterey Jack cheese
Salsa and/or guacamole -optional

In a large bowl mix together the olive oil, salt, chili powder, cumin, black pepper and minced garlic.  Spread this mixture over the chicken breast and let sit at room temperature for 1 hour.  If you have the time, cover with plastic wrap and marinate in the refrigerator for 2-4 hours.  

Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to room temperature and shred into 1/4-inch pieces. 

Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin,  seeds, and stem. Cut pepper into 1/2-inch strips. 

Place 8 tortillas on table and top each with 3/4 cup of cheese, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas. 

Heat an 8-inch or larger skillet over medium high heat. Place chicken quesadillas, one at a time in skillet and cook until golden brown and puffy, about 1 minute.   Turn over and cook another minute. 

Let cool slightly before cutting into 6 wedges. Serve with salsa or guacamole if desired.