Serves 4
Chicken And Poblano Quesadillas With Guacamole
- Prep Time 20 Minutes
- Cooking Time 45 Min Excluding Marinating
- Method Direct Heat
Ingredients
- Paste
- 2 Large Garlic Cloves
- 1 Jalapeño Chile Pepper, Stem Removed
- 1 Cup Tightly Packed Fresh Basil Leaves
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Tequila
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Freshly Ground Black Pepper
- 2 Boneless, Skinless Chicken Breast Halves, Each About 180G
- Guacamole
- 2 Hass Avocados, Pitted And Skins Removed
- 1 Tablespoon Fresh Lime Juice
- 2 Medium Garlic Cloves
- ¼ Teaspoon Kosher Salt
- 1 Tablespoon Finely Chopped Fresh Cilantro
- ⅛ Teaspoon Freshly Ground Black Pepper
- 2 Medium Poblano Chile Peppers, Stems Removed
- 4 Flour Tortillas
- 2 Cups Grated Mature Cheddar Cheese
Instructions
- In A Food Processor Mince The Garlic And Jalapeño. Add The Remaining Paste Ingredients And Process Until Smooth. Spread The Paste On All Sides Of The Chicken Breasts. Cover And Refrigerate For 3 To 4 Hours.
- In A Medium Bowl Mash The Avocados With The Back Of A Fork And Immediately Mix In The Lime Juice. Roughly Chop The Garlic, Then Sprinkle The Salt Over The Garlic And, Using The Side Of A Knife, Crush The Garlic With The Salt Until You Create A Smooth Paste. Add The Garlic Mixture, Cilantro, And Pepper To The Bowl. Mix Well.
- Prepare The Grill For Direct Cooking Over Medium Heat (180° To 230°C).
- Grill The Chicken Over Direct Medium Heat, With The Lid Closed, Until The Juices Run Clear And The Meat Is Opaque In The Center, 8 To 12 Minutes, Turning Once. At The Same Time, Grill The Poblano Chiles Over Direct Medium Heat Until Evenly Charred On All Sides, 7 To 9 Minutes, Turning As Needed. Remove From The Grill And Allow To Cool. Cut The Chicken Into Thin Slices. Peel Away The Charred Skins From The Chiles And Roughly Chop The Flesh.
- Lay The Tortillas In A Single Layer On A Work Surface. Evenly Divide The Chicken, Chiles, And Cheese Over Half Of Each Tortilla. Fold The Empty Half Of Each Tortilla Over The Filling, Creating A Half Circle, And Press Down Firmly. Grill The Quesadillas Over Direct Medium Heat, With The Lid Closed, Until Well Marked And The Cheese Is Melted, 4 To 6 Minutes, Turning Once. Allow The Quesadillas To Cool For A Minute Or Two Before Cutting Into Wedges. Serve Warm With The Guacamole Spooned On The Top Of Each Wedge.
- Marinating Time: 3-4 Hours
- Preparation Time: 20 Minutes
- Braai Time: 12-18 Minutes
- Total Time: 45 Min Excluding Marinating
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 180°C-230°C
- Core Temperature: 74°C
- Level of Spiciness: Mild
- Equipment: Instant-Read Thermometer, Precision Grill Tongs
What Do You Need? Recommened Tools
Instant-Read Thermometer
R299.00
Precision Grill Tongs
R549.00
