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Chicken, Mushroom, and Poblano Quesadillas
Ingredients
  • 8 ounces cremini mushrooms, trimmed and sliced thin
  • 2 poblano chiles, stemmed, seeded, and chopped fine
  • ¼ cup water
  • ½ teaspoon vegetable oil
  • ¾ teaspoon table salt, divided
  • 2¼ cups shredded rotisserie chicken
  • 4 ounces Monterey Jack cheese, shredded (1 cup)
  • 4 ounces sharp cheddar cheese, shredded (1 cup)
  • 1 tablespoon minced canned chipotle chile in adobo sauce
  • ¾ teaspoon ground cumin
  • 4 (10-inch) flour tortillas
  • ¼ cup plus 2 tablespoons vegetable oil for frying, divided
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