365 in 365 - #36 - Poblano, Onion & Chicken Quesadillas

Jason came home from work today and was STARVING.....I came in from school about the same time and was very hungry.  Jason was eating chips and salsa, so I had to think of something quick for lunch.  Since we simply love quesadillas, and know how quick they can be, I went hunting in the fridge.   Luckily, I had the fixin's for one of our favorites...poblano and onion.  In order to give the quesadillas more body, I added a rotisserie chicken that I shredded.

Now, I always have a chicken in the house....this is what we feed our cats instead of canned food.  They also get cooked fish, steak or pork tenderloin.  I know...I KNOW....our house is run exclusively for the convenience of the cats.

Anywho....for a change in the cheese mixture that I typically use (finely shredded Mexican cheese blend with finely shredded mozzarella), I grated 1 cup of Colby Jack that was riddled with jalapenos, chipotle and habanero peppers....and yes...I at them too.

So, here is a very simple and very fast lunch or dinner item.  Ooo, one other thing, this is also great for a crowd and is very budget friendly.  This will feed 8 people if you include a side dish and dessert.

Ingredients
1 package of burrito size flour tortillas (I think 8 come in a package)  My favorite brand of readily available tortillas is Mission.  However....I have been known to make my own tortillas and jazz them up with peppers and seasoning.
Sour cream
1 package finely shredded mexican blend cheese mixed with 1 package finely shredded mozzarella cheese.  If you like a bit more spice, you can use pepper jack instead of the Mexican blend.  However, i encourage you to try the Colby jack cheese that has jalapenos, chipotle and habaneros in it....it really is not too hot to eat.
1 rotissery chicken, meat off the bone and shredded
6 poblano peppers, diced
1 very large onion diced
1 teaspoon each of salt, pepper and ground cumin
4 tablespoons of oil

Instructions
In a large non-stick skillet or Dutch oven over a medium heat, place the oil, onions and poblanos.  Cook for about 15 minuets, stirring occasionally.
Add the chicken and seasoning and heat through
Lay out the flour tortillas and spread each with about 1 - 2 tablespoons sour cream
Sprinkle with the cheese (use a good hand full of cheese for each quesadilla)
Add about 1 cup of the pepper, onion and chicken mix and fold the quesadillas in half

Heat a griddle pan on medium low until hot
Spray with cooking spray and place 3 quesadillas on the pan, or whatever fits comfortably
Cook until golden brown on one side
Use a pair of tongs and grab hold of the open side of the quesadilla and turn over to cook on the other side until golden brown.

Cut each quesadilla into 3 pie shaped wedges and dig in.....you know you want to.

I serve these with fresh diced tomatoes sprinkled with salt and pepper only.  They add a cool touch to the heat of the cheese and peppers

I would love to hear how you like this quick and simple dish.

Enjoy!
S.