Instructions

• 1 Preheat broiler to high
• 2 Cut poblaano pepper in half lengthwise, discarding the seeds and membranes. Place the pepper halves, skin side up, on a foil line baking sheet. Press them down with your hands and broil for 8 minutes or until blackened. Remove from oven and wrap the foil tightly around the peppers and let them steam for 5 minutes. Remove from foil, peel the skin and coarsely chop and set aside in a bowl.
• 3 In a small bowl, combine the chili powder, cumin, granulated garlic and onion, as well as the salt and black pepper. Sprinkle the chicken liberally with this mix, but save some for the mushrooms and onions.
• 4 Place the chicken in a skillet over medium-high heat and cook for 2 minutes on each side, or until done. Remove from the pan and add to the bowl with the poblanos.
• 5 Heat the skillet over medium-high heat. Add 1 tbsp. olive oil. Add the mushrooms and saute for 5 minutes or until tender. Add the onion, garlic, and the remaining seasoning mix, and cook for another 4 to 5 minutes. Add the mosuhroom mixture to the bowl with the chicken and poblano. Stir in the oregano.
• 6 Top one half of each tortilla with 2 tbsp. cheese and about 1/2 cup of the PCM mixture. Fold the tortilla in half over the filling. Repeat until all tortillas are made.
• 7 Wipe out the pan with a paper towel. Head the pan over medium heat. Add 1 tsp. vegetable oil and swirl to coat. Add 2 quesadillas to the pan and cook for 1 minute on each side. Remove from the pan and cut into 3 wedges. Repeat for the remaining quesadillas.
• 8 Combine and lime zest and sour cream together in a small bowl. Add your favorite salsa and your meal is ready.