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Poblano, Chicken, and Mushroom Quesadillas

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Hands-on time 25 mins
Total time 33 mins

Serves 6 (serving size: 4 wedges and about 1 1/2 tablespoons yogurt mixture)

A gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart. The lime in the yogurt mixture will intensify over time--combine just before serving.


  • 1 large poblano pepper (about 6 ounces)
  • 1 (10-ounce) skinless, boneless chicken breast half
  • 1 tablespoon canola oil, divided
  • 1 1/2 cups presliced cremini mushrooms
  • 1/2 cup thinly sliced red onion
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh oregano
  • 1/4 teaspoon kosher salt
  • Dash of ground red pepper
  • 8 (6-inch) flour tortillas
  • 4 ounces reduced-fat shredded Mexican cheese blend (about 1 cup)
  • 1/2 teaspoon grated lime rind
  • 1 (5.3-ounce) container plain 2% reduced-fat Greek yogurt

Nutrition Information

  • calories 280
  • fat 10.5 g
  • satfat 3.6 g
  • monofat 4.2 g
  • polyfat 1.6 g
  • protein 21 g
  • carbohydrate 25 g
  • fiber 2 g
  • cholesterol 44 mg
  • iron 2 mg
  • sodium 566 mg
  • calcium 286 mg

How to Make It

  1. Preheat broiler to high.

  2. Cut poblano in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Wrap tightly in foil. Let stand 5 minutes. Peel; coarsely chop. Place poblano in a bowl.

  3. Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Shred chicken with 2 forks. Add chicken to poblano.

  4. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add mushrooms; sauté 5 minutes or until tender. Add onion and garlic; cook 2 minutes. Add mushroom mixture to poblano mixture. Stir in oregano, salt, and red pepper. Top one side of each tortilla with 2 tablespoons cheese and about 1/3 cup poblano mixture. Fold tortillas in half over filling.

  5. Wipe pan clean with paper towels. Heat pan over medium heat. Add 1 teaspoon oil; swirl to coat. Add 4 quesadillas to pan, and cook 1 minute on each side or until golden. Remove quesadillas from pan, and cut each into 3 wedges. Repeat procedure with remaining 1 teaspoon oil and remaining 4 quesadillas.

  6. Combine rind and yogurt in a small bowl, stirring with a whisk. Serve yogurt mixture with quesadillas.