Chicken, Poblano and Corn Quesadillas

Name: Chicken, Poblano and Corn Quesadillas
Yield: 4
Ingredients: 3/4 lb chicken tenderloins, tendons removed; 1/2 teaspoon ground cumin; Salt and freshly ground black pepper; 4 to 6 tablespoons vegetable oil, divided; 1 clove garlic, very finely chopped; 1 medium poblano pepper, seeded and chopped; 1 jalapeño pepper, seeded and finely chopped; 3/4 cup fresh corn kernels (you can substitute frozen); 3 scallions, sliced; 2 tablespoons fresh cilantro, chopped; 8 ounces Monterey Jack cheese, finely shredded; 8 10-inch flour tortillas; Homemade guacamole (or store-bought)

Chicken, Poblano and Corn Quesadillas was pinched from <a href="https://www.mygourmetconnection.com/recipes/chicken-poblano-corn-quesadillas.php" target="_blank" rel="noopener">www.mygourmetconnection.com.</a>

"These hearty quesadillas are filled with juicy, pan-seared chicken tenderloins, sautéed corn, poblano and jalapeño peppers, fresh cilantro and Monterey Jack cheese. Serve with sour cream and/or guacamole...."

INGREDIENTS

•

3/4 lb chicken tenderloins, tendons removed

•

1/2 teaspoon ground cumin

•

Salt and freshly ground black pepper

•

4 to 6 tablespoons vegetable oil, divided

•

1 clove garlic, very finely chopped

•

1 medium poblano pepper, seeded and chopped

•

1 jalapeño pepper, seeded and finely chopped

•

3/4 cup fresh corn kernels (you can substitute frozen)

•

3 scallions, sliced

•

2 tablespoons fresh cilantro, chopped

•

8 ounces Monterey Jack cheese, finely shredded

•

8 10-inch flour tortillas

•

Homemade guacamole (or store-bought)

Go To Recipe

review