Recipe from Weber's Charcoal Grilling™ by Jamie Purviance
Chicken and Poblano Quesadillas with Guacamole
People
Serves 4 to 6
Prep Time
15 min.
Marinating Time
3 to 4 h
Grilling Time
12 to 18 min.
- People
- Serves 4 to 6
- Prep Time
- 15 min.
- Marinating Time
- 3 to 4 h
- Grilling Time
- 12 to 18 min.
the Ingredients
Paste
- 2 large garlic cloves
- 1 jalapeño chile pepper, stem removed
- 25 grams tightly packed fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tequila
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 boneless, skinless chicken breast halves, each about 170 grams
Guacamole
- 2 Hass avocados, pitted and skins removed
- 1 tablespoon fresh lime juice
- 2 medium garlic cloves
- ¼ teaspoon kosher salt
- 1 tablespoon finely chopped fresh cilantro
- ⅛ teaspoon freshly ground black pepper
- 2 medium poblano chile peppers, stems removed
- 4 flour tortillas (25 centimeters)
- 200 grams grated Monterey Jack cheese
Instructions
- 01 In a food processor mince the garlic and jalapeño. Add the remaining paste ingredients and process until smooth. Spread the paste on all sides of the chicken breasts. Cover and refrigerate for 3 to 4 hours.
- 02 In a medium bowl mash the avocados with the back of a fork and immediately mix in the lime juice. Roughly chop the garlic, then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create a smooth paste. Add the garlic mixture, cilantro, and pepper to the bowl. Mix well.
- 03 Prepare the grill for direct cooking over medium heat (180° to 230°C).
- 04 Grill the chicken over direct medium heat, with the lid closed, until the juices run clear and the meat is opaque in the center, 8 to 12 minutes, turning once. At the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as needed. Remove from the grill and allow to cool. Cut the chicken into thin slices. Peel away the charred skins from the chiles and roughly chop the flesh.
- 05 Lay the tortillas in a single layer on a work surface. Evenly divide the chicken, chiles, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half circle, and press down firmly. Grill the quesadillas over direct medium heat, with the lid closed, until well marked and the cheese is melted, 4 to 6 minutes, turning once. Allow the quesadillas to cool for a minute or two before cutting into wedges. Serve warm with the guacamole spooned on the top of each wedge.
the Ingredients
Paste
- 2 large garlic cloves
- 1 jalapeño chile pepper, stem removed
- 25 grams tightly packed fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tequila
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 boneless, skinless chicken breast halves, each about 170 grams
Guacamole
- 2 Hass avocados, pitted and skins removed
- 1 tablespoon fresh lime juice
- 2 medium garlic cloves
- ¼ teaspoon kosher salt
- 1 tablespoon finely chopped fresh cilantro
- ⅛ teaspoon freshly ground black pepper
- 2 medium poblano chile peppers, stems removed
- 4 flour tortillas (25 centimeters)
- 200 grams grated Monterey Jack cheese
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