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

29 comments

Appears in Cook's Illustrated May/June 2023

With a few tweaks to the cooking method, it's easy to bring proteins and vegetables into the fold.

SERVES4

TIME45 minutes

has video

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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