INGREDIENTS

INSTRUCTIONS

Preparation time:  20 minutes Cooking time: 10 minutes
[Note: the serving size (24) is the number of "peices you will get -- not
necessarily how many people it will feed.]
1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on
each side).  Cool to reoom temperature and shred inot 1/4-inch peices. 2.
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 1/2-inch strips. 3. Place 4 tortillas on table and
top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of
shredded chicken and divided poblano strips. Top with remaining tortillas.
4. 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. 5. Let cool
slightly before cutting into 6 whedges. Serve with salsa or guacamole if
desired.
From "Catering by Michael's," as part of the menu for a cocktail reception
for 100 guests held at a house on Lake Michigan and hosted by the head of
an insurance company. Published in Chicago Tribune Magaine 11/14/93.
[Another Note:  Now that I have typed this into the database, I see that
nowhere in this recipe does it tell you when to add the spices -- other
than the chili powder (which was not listed in the "ingredients,"
originally -- I had to go back and insert that) or what to do with the
vegetable oil.  I assume one might mix the spices in the cooking oil and
smear it over the chicken breast before grilling or broiling. Suggestions,
of course, will be appreciated. Complaints will be ignored.]
Posted in the Cooking echo by Bud Cloyd (in a valiant, yet possibly futile
attempt to keep out of trouble with the moderator)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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