Tonight we made a simple meal that I found in the January/February 2015 Cooking Light. The recipe was Poblano, Chicken and Mushroom Quesadillas. We skipped the mushrooms since Theodore doesn’t like them. We also made the dish a little easier to put together by using rotisserie chicken instead of boneless chicken breasts.

Start by broiling 1-2 poblano chiles that have been cut in half and seeded. After broiling them, remove the blackened skin and coarsely chop into pieces. Place the chiles in a bowl. Add at least 2 cups of shredded chicken to the poblanos. If you are using mushrooms, slice about 1 cup of mushrooms and saute them in a skillet for about 5 minutes until they soften. Add 1/2 cup of sliced red onion and 2 minced garlic cloves. Cook for another 2 minutes. Add the mushroom mixture to the chicken-poblano mixture. Stir in 1/2 tablespoon of chopped dry oregano and 1/4 teaspoon salt along with a dash of ground pepper.

Top one side of a 6-inch flour tortillas (Note: You can use bigger sizes if you have bigger appetites!) with some shredded Mexican cheese blend. Then add some chicken-poblano mixture. Fold the tortillas in half over the filling. Place the tortillas in a clean, dry pan over medium heat. Add 1 tablespoon of oil to the pan and the the tortillas. Cook the tortillas until they are golden brown on each side. This should take 1-2 minutes per side. At this point, the cheese should also be melted and the insides hot and ready to eat.

Serve with some plain greek yogurt and enjoy! Delicious and easy to make!