Chicken Poblano Quesadilla with Salsa Verde

Directions

1. Preheat your Blackstone griddle to medium heat, setting up two cooking zones.

2. While the griddle is heating, season the chicken cutlets with olive oil, Blackstone Hatch Chile and Cheddar Seasoning, salt, and pepper. Cook on the griddle until fully done. Remove and cut the chicken into small pieces.

3. Add a little olive oil to the griddle. Place the poblanos, jalapeños, serranos, tomatillos, garlic, onion, and chile de árbol on the griddle. Toss in the oil and cook until the peppers are nicely charred. Remove the garlic and chile de árbol earlier to prevent burning.

4. Once the poblanos are charred, remove them, slice off the tops, halve them, and remove the pith and seeds. Chop into medium-sized pieces, keeping one poblano aside. Add the remaining poblanos back to the griddle along with a handful of Monterey Jack cheese (either shredded or in small cubes).

5. In a blender, combine the charred veggies, a pinch of salt and pepper, the can of Hatch green chiles, one avocado, and the juice of a lime. Blend until smooth. If the salsa is too thick, add a little water and blend again. Set aside.

6. When the cheese on the griddle starts to melt and form a nice cheese skirt with the poblanos, flip as needed to avoid burning.

7. To assemble the quesadillas, place tortillas on the griddle. Sprinkle Mexican melting cheese on one half of each tortilla. Add some diced chicken, a portion of the cheesy charred poblanos, and a drizzle of salsa verde. Fold the tortilla over to toast and melt the cheese. Once done, remove from the griddle.

8. Slice the quesadillas, plate them with a small bowl of salsa verde, and enjoy!