Grilled Chicken Quesadillas
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.
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.
Let cool slightly before cutting into 6 wedges. Serve with
salsa or guacamole, if desired.