Grilled Chicken Quesadillas

Directions

1. Heat grill or broiler and cook chicken until done (approximately 5 minutes on each side).

Cool to room temperature and shred into ¼ inch peices.

1. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary.

Place pepper in a bag and close.

After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem.

Cut pepper into ½-inch strips.

1. Place 4 tortillas on table and top each with ¾ cup of cheese, a pinch of chili powder, ½ cup of shredded chicken and divided poblano strips.

Top with remaining tortillas.

1. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute.

2. Let cool slightly before cutting into 6 wedges.

Serve with salsa or guacamole if desired.