Chicken Quesadilla with Roasted Peppers and Avocado Cream

Ingredients:

• 2 skinless, boneless chicken thighs
• 3/4 tsp ground cumin
• 0.5 cup sour cream
• Finely grated zest and juice of 1 lime + lime wedges, for serving
• Half a firm, ripe avocado, peeled
• 1 small poblano pepper, halved lengthwise and seeded
• 4 green onions, thinly sliced
• 2 cups of grated Mexican cheese mix (220 g)
• 1 small clove of garlic, finely grated
• 8 small corn tortillas
• 4 tablespoons of vegetable oil
• Salsa, for serving

Preparation:

1. Pierce the chicken all over with a fork and place it in a medium bowl. Rub with cumin and 3/4 tbsp salt. Add 1/4 cup sour cream, half the lime zest and juice, and toss to coat. Let stand at room temperature for 15 minutes.
2. Combine avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water, and 1/2 teaspoon salt in a blender and blend until smooth; refrigerate until ready to use.
3. Meanwhile, preheat the oven to broil. Line a rimmed baking sheet with foil.
4. Place the poblanos, skin side up, on the prepared baking sheet and broil until the skins are wrinkled and charred, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap, and let steam for 5 minutes. Run the peppers under cold water, remove and discard the skins. Chop the poblanos into bite-sized pieces and return to the bowl.
5. Transfer the chicken to a baking sheet and broil, turning once, until browned in spots and cooked through, 4-5 minutes per side. Let cool for a few minutes. Chop into bite-sized pieces. Add the chicken and half of the green onions to the bowl with the poblano peppers and toss. Combine the cheese and garlic in a small bowl.
6. Spoon 1/4 cup of the cheese mixture, 1/4 cup of the chicken-poblano mixture, and another 1/4 cup of the cheese mixture onto 4 tortillas. Top each portion with another tortilla and press lightly.
7. In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until golden brown and the cheese is melted, 2-3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining green onions. Serve with a dollop of avocado cream, lime wedges, and salsa.