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Lunch / Dinner

Chicken & Poblano Quesadillas

While quesadillas aren’t a novelty, these easy Chicken & Poblano Quesadillas are truly worth trying for lunch or dinner, plus they reheat well.


4 servings

Total Time

30 minutes

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Heat oil in a 12-inch nonstick skillet over medium. Add chicken; cook until browned on both sides and a thermometer inserted into the thickest part registers 165°. Transfer chicken to a plate, tent with foil, let rest 5 minutes, then slice chicken into strips. Wipe out skillet.

Spread ¼ cup beans on half of each tortilla, then top with one-fourth each chicken, poblanos, and cheese; fold over empty sides of tortillas.

Cook quesadillas in same skillet, two at a time, over medium heat, until golden on each side and cheese melts, 24 minutes; repeat with remaining quesadillas. Slice quesadillas into wedges and serve with guacamole, salsa, and crema.

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