Chicken, Mushroom, and Poblano Quesadillas

Name: Chicken, Mushroom, and Poblano Quesadillas
Yield: Serves 4
Cuisine: Mexican
Ingredients: 8 ounces, cremini mushrooms, trimmed and sliced thin; 2 , poblano chiles, stemmed, seeded, and chopped fine; ¼ cup, water; ½ teaspoon, vegetable oil; ¾ teaspoon, table salt, divided; 2¼ cups, shredded rotisserie chicken; 4 ounces, Monterey Jack cheese, shredded (1 cup); 4 ounces, sharp cheddar cheese, shredded (1 cup); 1 tablespoon, minced canned chipotle chile in adobo sauce; ¾ teaspoon, ground cumin; 4 (10-inch), flour tortillas; ¼ cup plus 2 tablespoons, vegetable oil for frying, divided

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Appears in Cook's Illustrated May/June 2023

SERVES4

TIME45 minutes

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WHY THIS RECIPE WORKS

Gooey on the inside. Crispy on the outside. Stuffed with any variety of cheesy and delicious fillings. Quesadillas are a go-to snack for these reasons and many more because it only takes a few minutes and a few ingredients to make something...

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