45g of Protein

Chicken & Poblano Quesadillas

with Sweet Potato Wedges & Chimichurri Sour Cream

35 MIN

2 Servings

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From the Test Kitchen

In these crispy quesadillas, smoked gouda cheese delightfully melts around a rich filling of chicken and poblano pepper—perfect for dunking in a creamy dipper made from sour cream and our new chimichurri sauce. A side of roasted sweet potato wedges adds even more comforting flavor.

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Dietary Information

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45g Of Protein

Nutrition

PER SERVING
Calories

700 Cals (est.)

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fresh

ingredients

10 oz Boneless Chicken Breast Pieces
2 Flour Tortillas
8 oz Sweet Potato
1 Poblano Pepper
2 oz Smoked Gouda Cheese
3 Tbsps Chimichurri Sauce
¼ cup Sour Cream

step-by-step

instructions

Cook Along

1 Prepare & roast the sweet potato wedges

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 26 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Grate the gouda on the large side of a box grater. In a bowl, combine the sour cream and chimichurri sauce.

3 Cook the chicken & pepper

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the pepper is lightly browned and the chicken is browned and cooked through. Turn off the heat.

4 Cook the quesadillas & serve your dish

Place the tortillas on a work surface. Top one half of each tortilla with the grated gouda and cooked chicken and pepper; fold the tortillas in half over the filling. Rinse and wipe out the pan. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully cut each quesadilla into thirds. Serve the cooked quesadillas with the roasted sweet potato wedges. Serve the chimichurri sour cream on the side. Enjoy!

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Chicken & Poblano Quesadillas