Chicken And Poblano Quesadillas With Guacamole

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large garlic cloves
• 1 jalapeno pepper, stem removed
• 1 cup tightly packed fresh basil leaf
• 3 tablespoons extra virgin olive oil
• 2 tablespoons tequila
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 large boneless skinless chicken breast halves (about 8 oz. each)
• 2 hass avocadoes, pitted and skins removed
• 1 tablespoon fresh lime juice
• 2 medium garlic cloves
• 1/4 teaspoon kosher salt
• 1 tablespoon finely chopped fresh cilantro
• 1/8 teaspoon fresh ground black pepper
• 2 medium poblano chiles, stems removed
• 4 flour tortillas (10 inches)
• 2 cups grated monterey jack cheese

Recipe

• 1 in a food processor, mince the garlic and jalapeno. add the remaining paste ingredients, process until smooth. smear the paste on all sides of the chicken breasts. cover and refrigerate for 3 to 4 hours.
• 2 in a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. roughly chop the garlic,
• 3 then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. add the
• 4 garlic mixture, cilantro, and pepper to the bowl. mix well.
• 5 grill the chicken breasts over direct medium heat (350°f to 450°f), until the juices run clear and meat is opaque in the center, 10 to
• 6 15 minutes, turning once and swapping their positions as needed for even cooking. at the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as
• 7 needed. remove from the grill and allow to cool. cut the chicken breasts into thin slices. peel away the charred skins from the chiles; roughly chop the flesh.
• 8 lay the tortillas a single layer on a work surface. evenly divide the chicken, chiles, and cheese over half of each tortilla. fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. grill the quesadillas over direct medium heat until well marked
• 9 and the cheese has melted, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. allow the quesadillas to cool for a minute or two before cutting into wedges.
• 10 serve warm with the guacamole spooned on the top of each wedge.