Peach-Poblano Quesadillas (5 Ingredients)
Sweet peaches meet smoky poblanos in these quick, cheesy quesadillas. Only five ingredients for a deliciously simple meal perfect anytime!
Servings: 4 servings
Ingredients
- 4 large tortillas flour tortillas work best for easy folding and crisping
- 1 cup shredded chicken cooked chicken breast or thigh, shredded into bite-sized pieces
- 1 cup fresh peaches diced, choose ripe but firm peaches
- 1 cup poblano peppers roasted and sliced
- 1 cup shredded cheese cheddar or Monterey Jack cheese
Instructions
Roast the Poblano Peppers
- Start by roasting your poblano peppers over an open flame, under the broiler, or on a grill until the skin is charred and blistered all over.
- Place the peppers in a covered bowl or plastic bag to steam for about 10 minutes to make peeling easier.
- Peel off the skin, remove the seeds, and slice the peppers thinly.
Prepare the Filling
- In a medium bowl, combine shredded chicken, diced peaches, and sliced roasted poblanos. Mix gently to distribute evenly.
Assemble the Quesadillas
- Lay one tortilla on a clean surface. Sprinkle about 1/4 cup shredded cheese evenly over half the tortilla.
- Spoon about 1/4 of the chicken-peach-poblano mixture over the cheese, then sprinkle another 1/4 cup of cheese on top.
- Fold the tortilla in half over the filling to create a half-moon shape.
Cook the Quesadillas
- Heat a large skillet or griddle over medium heat. Lightly grease it with oil or cooking spray.
- Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side until golden brown and cheese is melted.
- Press gently with a spatula to help everything stick together.
Serve and Enjoy
- Remove the quesadilla from the pan and let cool for a minute before cutting into wedges.
- Serve with salsa, sour cream, or guacamole for extra flavor.
Equipment
- Large Skillet
- Grill or Broiler
- Medium Bowl
Notes
- Roast poblanos well for smoky flavor and easy peeling.
- Use firm peaches to avoid soggy quesadillas.
- Don't overfill to ensure easy folding and cooking.
- Reheat quesadillas in a skillet to keep them crispy; avoid microwaving.
- Try swapping chicken for beans for a vegetarian option.