Poblano, Chicken, and Mushroom Quesadillas

Name: Poblano, Chicken, and Mushroom Quesadillas
Ingredients: 1 large poblano pepper (about 6 ounces); 1 (10-ounce) skinless, boneless chicken breast half; 1 tablespoon canola oil, divided; 1 1/2 cups presliced cremini mushrooms; 1/2 cup thinly sliced red onion; 2 garlic cloves, minced; 1 tablespoon minced fresh oregano; 1/4 teaspoon kosher salt; Dash of ground red pepper; 8 (6-inch) flour tortillas; 4 ounces reduced-fat shredded Mexican cheese blend (about 1 cup); 1/2 teaspoon grated lime rind; 1 (5.3-ounce) container plain 2% reduced-fat Greek yogurt

Poblano, Chicken, and Mushroom Quesadillas was pinched from <a href="http://www.myrecipes.com/recipe/poblano-chicken-mushroom-quesadillas" target="_blank">www.myrecipes.com.</a>

"A gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart. The lime in the yogurt mixture will intensify over time--combine just before serving...."

INGREDIENTS

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1 large poblano pepper (about 6 ounces)

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1 (10-ounce) skinless, boneless chicken breast half

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1 tablespoon canola oil, divided

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1 1/2 cups presliced cremini mushrooms

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1/2 cup thinly sliced red onion

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2 garlic cloves, minced

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1 tablespoon minced fresh oregano

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1/4 teaspoon kosher salt

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Dash of ground red pepper

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8 (6-inch) flour tortillas

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4 ounces reduced-fat shredded Mexican cheese blend (about 1 cup)

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1/2 teaspoon grated lime rind

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1 (5.3-ounce) container plain 2% reduced-fat Greek yogurt

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