Ingredients

1 whole chicken breast, boneless and skinless
2 Tbsp. vegetable oil
1/4 tsp. salt
chili powder (4 pinches)
1/4 tsp. cumin
1/4 tsp. black pepper
1 clove of garlic, minced
1 problano chili
8 (6-inch) flour tortillas
2 C. grated cheddar cheese (mild or sharp)
1 C. grated Chihuahua cheese or, Monterey jack cheese
1 C. salsa or guacamole, optional

Cooking Instructions

Heat grill or broiler and cook chicken until done (approximately 5 minutes on each side). Cool to room temperature and shred into 1/4-inch pieces. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips. Place 4 tortillas on table and top each with 3/4 C. of cheese, a pinch of chili powder, 1/2 C. of shredded chicken and divided poblano strips. Top with remaining tortillas. Heat an 8-inch or larger dry skillet (no oil) over medium high heat place quesadilla, one at a time in skillet and cook until golden brown (for about 1 minute) Turn over and cook another minute. Let cool slightly before cutting into 6 wedges. Serve with salsa or guacamole if desired.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)