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Recipe from Weber's Charcoal Grilling™ by Jamie Purviance

Chicken and Poblano Quesadillas with Guacamole

  • People

    Serves 4 to 6

  • Prep Time

    15 mins

  • Marinating Time

    3 to 4 h

  • Grilling Time

    12 to 18 mins

Serves 4 to 6
Prep Time
15 mins
Marinating Time
3 to 4 h
Grilling Time
12 to 18 mins

the Ingredients

20160715102334 Chicken Poblano Quesadilla Guac 1500


  • 2 large garlic cloves
  • 1 jalapeño chile pepper, stem removed
  • 1 cup 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 6 ounces


  • 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 (10 inches)
  • 2 cups grated Monterey Jack cheese


  • 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 (350° to 450°F).
  • 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.

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