Poblano peppers are pretty popular in Mexico, too. They are used for preparing some of my favorite dishes like: Chiles Rellenos, Chiles en Nogada and Rajas con Crema.
One of the first things I noticed when I moved to Mexico is that whenever a dish is prepared with poblano peppers, onion and corn, the dish is usually called ___________ Poblano. (Case in point, my recipe for Arroz Poblano.)
Today's recipe is no different. A mixture of roasted poblano peppers, golden corn kernels, onion, shredded chicken and lots of yummy melted cheese make for one heck of a tasty quesadilla.
Quesadillas de Pollo Poblano
- 1 pound chicken breast, cooked and shredded
- 2 large poblano peppers
- 1 small can corn kernels
- 2 tablespoons onion, finely chopped
- 2 tablespoons Mexican crema
- 1-1/2 cups shredded Oaxaca, Asadero or Mozzarella cheese
- Butter (optional)
- Flour tortillas
Roast the poblano peppers on a comal or griddle until the skin is completely charred. Immediately place the peppers inside a plastic bag; let set for 5 to 10 minutes. Remove the charred skin, stems and seeds.
Slice or chop the peppers.
In a medium bowl, combine the shredded chicken, poblano peppers, corn kernels, and onion. Stir in 2 tablespoons of Mexican crema: season with salt and pepper.
Spoon 2 to 3 tablespoons of the filling in center of warm flour tortillas.
Top with a couple tablespoons of shredded cheese. Fold the tortillas in half.
Over low heat, cook the quesadillas on a comal or griddle that has been lightly greased with a little butter. (The butter is optional but oh-so-tasty!)
Serve with Mexican Rice or a green salad. Enjoy!!!