1. Preheat broiler to high.
2. Cut poblano in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Wrap tightly in foil. Let stand 5 minutes. Peel; coarsely chop. Place poblano in a bowl.
3. Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Shred chicken with 2 forks. Add chicken to poblano.
4. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add mushrooms; sauté 5 minutes or until tender. Add onion and garlic; cook 2 minutes. Add mushroom mixture to poblano mixture. Stir in oregano, salt, and red pepper. Top one side of each tortilla with 2 tablespoons cheese and about 1/3 cup poblano mixture. Fold tortillas in half over filling.
5. Wipe pan clean with paper towels. Heat pan over medium heat. Add 1 teaspoon oil; swirl to coat. Add 4 quesadillas to pan, and cook 1 minute on each side or until golden. Remove quesadillas from pan, and cut each into 3 wedges. Repeat procedure with remaining 1 teaspoon oil and remaining 4 quesadillas.
6. Combine rind and yogurt in a small bowl, stirring with a whisk. Serve yogurt mixture with quesadillas.
Nutritional Information
Calories 280
Fat 10.5 g
Satfat 3.6 g
Monofat 4.2 g
Polyfat 1.6 g
Protein 21 g
Carbohydrate 25 g
Fiber 2 g
Cholesterol 44 mg
Iron 2 mg
Sodium 566 mg
Calcium 286 mg
Originally Submitted
4/19/2015
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