Peach-Poblano Chicken Quesadillas
These Peach-Poblano Chicken Quesadillas are a perfect sweet and spicy combo with juicy chicken, smoky poblano, and fresh peaches in crispy tortillas.
Servings: 4 servings
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 piece ripe peach diced
- 1 piece poblano pepper diced
- 1 cup shredded cheddar cheese
- 0.5 cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- salt and pepper to taste
- 4 large flour tortillas
- sour cream for serving
- fresh cilantro for garnish
Instructions
Prepare the Chicken
- Start by trimming any excess fat from the chicken breasts. In a small bowl, combine the ground cumin, garlic powder, salt, and pepper. Rub this seasoning mix evenly over both sides of the chicken breasts to infuse them with flavor.
Cook the Chicken
- Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from the skillet and let rest for a few minutes before dicing into bite-sized pieces.
Sauté Vegetables
- Using the same skillet, add the diced onion and poblano pepper. Sauté over medium heat until the vegetables are soft and slightly caramelized, about 5-6 minutes.
Combine the Filling
- In a mixing bowl, combine the diced chicken, sautéed onion and poblano, and diced peach. Stir gently to mix, ensuring the peaches remain intact for bursts of sweetness.
Assemble the Quesadillas
- Lay one flour tortilla flat on a clean surface. Sprinkle half of the shredded cheddar cheese evenly over one half of the tortilla. Spoon half of the chicken, peach, and vegetable mixture over the cheese. Top with a little more cheese, then fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and filling.
Cook the Quesadillas
- Heat a clean skillet or griddle over medium heat. Place one folded quesadilla in the skillet and cook for 3-4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted. Repeat with the remaining quesadillas.
Serve
- Cut each quesadilla into wedges and serve warm with a dollop of sour cream and a sprinkle of fresh cilantro.
Equipment
- Skillet
- Mixing Bowl
- Griddle
Notes
- Make sure the chicken is cooked through but not overcooked to keep it juicy and tender.
- Use a non-stick skillet or a well-seasoned cast iron pan for perfect crispy quesadillas.
- Don’t overload the tortillas with filling; too much can make them difficult to fold and cook evenly.
- Try different cheeses like Monterey Jack or pepper jack for variation.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.