Chicken & Poblano Quesadillas

with Sweet Potato Wedges & Chimichurri Sour Cream

35 MIN

4 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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

730 Cals (est.)

fresh

ingredients

20 oz Boneless Chicken Breast Pieces
4 Flour Tortillas
16 oz Sweet Potato
2 Poblano Peppers
4 oz Smoked Gouda Cheese
6 Tbsps Chimichurri Sauce
½ 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 potatoes 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 stems of the peppers. 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 & peppers

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 peppers. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are 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 peppers; 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. Working in batches, 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!