Quesadillas de Pollo con Rajas de Poblano (Chicken and Poblano Quesadillas)
Shredded chicken, soft strips of roasted poblano and melted cheese pressed into crisp flour tortillas.
Made with Fresh pico de gallo and Flour tortillas and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Char the poblanos directly over a gas flame or under a very hot grill for 10 minutes, turning, until blackened all over. Put in a bowl, cover and leave for 10 minutes.
20 min - 2
Peel off the skins, remove the seeds and slice the flesh into strips.
- 3
Fry the onion in half the oil for 5 minutes until soft. Add the poblano strips and your ready made shredded chicken (see the base recipe) and heat for 3 minutes until steaming hot all the way through. Season.
8 min - 4
Lay a tortilla on a board, fill one half with a quarter of the chicken mix and a quarter of the cheese, and fold over.
- 5
Cook the quesadillas in a lightly oiled frying pan for 2 minutes a side until golden and melted.
4 min - 6
Cut each in wedges and serve with fresh pico de gallo (see the base recipe) and soured cream.
Tips
- Charring and sweating the poblanos makes the skins slip off easily.
- If poblanos are hard to find, use a mix of green pepper and a little jalapeno.
- Keep the filling thin. An overstuffed quesadilla will not seal.
- A splash of lime juice brightens the chicken filling.
Storing and freezing
Best eaten fresh. Cooked quesadillas keep in the fridge for up to 2 days and reheat in a hot oven until steaming hot all the way through.
Questions
What are rajas?
Rajas are strips of roasted poblano pepper, usually cooked with onion. They are a common filling across Mexico for tacos, quesadillas and tortas.
Where can I find poblanos in the UK?
Some large supermarkets and world food shops sell them. Otherwise use a green pepper with one or two fresh green chillies to mimic the mild warmth.
Can I make these ahead?
Make the chicken and poblano filling up to 2 days ahead and keep it chilled. Assemble and cook the quesadillas when you are ready to serve.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.