Chicken, Poblano and Corn Quesadillas

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.

Chicken, Poblano and Corn Quesadillas

Chicken, Poblano and Corn Quesadillas

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A satisfying quesadilla filled with chicken, sauteed corn and poblano peppers, cilantro and Monterey Jack cheese.

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

Instructions

  • Season the chicken on both sides with the cumin, salt and pepper.
  • Heat 2 tablespoons of vegetable oil in a large, nonstick pan over medium-high heat. Add the chicken in a single layer and cook, turning several times, until lightly browned and no longer pink in the middle, 5 to 6 minutes. Transfer to a cutting board and let rest for 5 minutes, then cut the chicken into small pieces and set aside.
  • Add another tablespoon of oil to the pan, then add the garlic and sauté until fragrant, 30 seconds. Add the poblano and jalapeño peppers and continue cooking until softened, 2 to 3 minutes. Add the corn, sauté 1 minute and season to taste with salt and pepper. Add the scallions and continue cooking for 1 to 2 minutes longer. Transfer to a bowl and add the chicken and cilantro.
  • Wipe out the pan and brush lightly with a bit of the remaining oil. Add a tortilla and sprinkle with 1 ounce of the shredded cheese. Be sure to get some of the cheese near the edges of the tortilla as this helps to seal the quesadilla.
  • Distribute about 1/4 of the chicken-corn mixture evenly over the cheese, sprinkle with another ounce of cheese and top with a second tortilla. Using the back of a large spatula, press the quesadilla flat, sealing the edges with the cheese as it melts.
  • Cook for 2 to 3 minutes, until the tortilla on the bottom is lightly browned. To flip, lay a plate upside down on the quesadilla, and flip the pan over while holding the bottom of the plate. Slide the tortilla back into the pan and cook for 2 minutes more. Alternately, you can use a large spatula or pancake turner and carefully flip the quesadilla. Transfer to a baking sheet, cover loosely with foil and place in a low oven (200°F) to keep warm while you prepare the other 3 quesadillas.
  • Serve with guacamole (get our recipe here) and/or sour cream.
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