About the Recipe
Juicy, seasoned chicken and smoky, cheesy poblanos are tucked into crisped tortillas, then drizzled with a bright, spicy homemade salsa verde. A bold, griddle-fired twist on a Mexican classic that’s bursting with flavor.
Ingredients
For the Quesadillas
• Large tortillas
• 1 pack chicken cutlets
• Mexican-style melting cheese (shredded)
• 3-4 poblanos
• 1 small can hatch diced green chiles
• Olive oil
• Blackstone Hatch Chile and Cheddar seasoning
• Kosher salt
• Coarse black pepper
For the Salsa Verde
• 4-5 tomatillos
• 2 jalapeños
• 2 serrano peppers
• 2-3 chiles de árbol
• ½ white onion
• 1 lime (juice)
• 3-4 garlic cloves
• 1 avocado
• Water (as needed)
Preparation
Step 1 - Preheat the Griddle
Set your Blackstone Griddle to medium heat with two heat zones.
Step 2 - Cook the Chicken
Season chicken cutlets with olive oil, Blackstone Hatch Chile and Cheddar seasoning, salt, and pepper. Cook the chicken on the griddle until fully cooked. Remove and slice or dice into small bites.
Step 3 - Char the Veggies
Add a little olive oil to the griddle and place poblanos, jalapeños, serrano peppers, tomatillos, garlic cloves, onion, and chiles de árbol. Toss in the oil and cook until the peppers and tomatillos develop a nice char. Remove garlic and chiles de árbol earlier to prevent burning.
Step 4 - Prepare the Poblanos
Once the poblanos are charred, remove them from the griddle. Cut off the tops, slice in half, and remove the seeds and pith. Chop the poblanos into medium bites, reserving one for the salsa verde. Return the rest to the griddle with a handful of shredded or cubed Monterey Jack cheese. Allow the cheese to melt, forming a cheesy poblano mixture.
Step 5 - Make the Salsa Verde
In a blender, combine the charred tomatillos, jalapeños, serrano peppers, onion, garlic, chiles de árbol, reserved poblano, hatch green chiles, avocado, lime juice, and a pinch of salt and pepper. Blend until smooth. If the mixture is too thick, add a little water and blend again. Set aside.
Step 6 - Assemble the Quesadillas
On the griddle, place large tortillas. Sprinkle Mexican melting cheese over half of each tortilla. Add diced chicken on top of the cheese, followed by a portion of the cheesy poblano mixture. Drizzle a small amount of the salsa verde over the filling. Fold the other half of the tortilla over and cook until the tortilla is golden brown and the cheese is melted. Flip as needed to avoid burning.
Step 7 - Plate and Serve
Slice the quesadillas into wedges and plate them. Serve with a small bowl of homemade salsa verde on the side.