Chicken And Poblano Quesadillas With Guacamole

An appetizer recipe i found in my weber's charcoal grilling cookbook that plan to try soon!! time doesn't include the 3 hour marinating of the chicken. i haven't tried this recipe yet, but plan to grill some onions, along with the chicken and chiles.

Steps

In a food processor , mince the garlic and jalapeno.

Add the remaining paste ingredients , process until smooth.

Smear the paste on all sides of the chicken breasts.

Cover and refrigerate for 3 to 4 hours.

In a medium bowl , mash the avocado with the back of a fork and immediately add the lime juice.

Mix well.

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 smooth paste.

Add the.

Garlic mixture , cilantro , and pepper to the bowl.

Mix well.

Grill the chicken breasts over direct medium heat , until the juices run clear and meat is opaque in the center , 10 to.

15 minutes , turning once and swapping their positions as needed for even cooking.

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 breasts into thin slices.

Peel awa.

Ingredients

garlic cloves, jalapeno pepper, fresh basil leaf, extra virgin olive oil, tequila, kosher salt, fresh ground black pepper, boneless skinless chicken breast halves, hass avocadoes, fresh lime juice, fresh cilantro, poblano chiles, flour tortillas, monterey jack cheese