Ingredients
4 ounces cremini mushrooms, trimmed and sliced thin
1 poblano chiles, stemmed, seeded, and chopped fine
¼ cup water
¼ teaspoon vegetable oil, divided
⅓ teaspoon plus ¼ teaspoon table salt, divided
1¼ cups shredded rotisserie chicken
2 ounces Monterey Jack cheese, shredded (½ cup)
2 ounces sharp cheddar cheese, shredded (½ cup)
1½ teaspoons minced canned chipotle chile in adobo sauce
½ teaspoon ground cumin
2 (10-inch) flour tortillas
¼ cup vegetable oil for frying
Directions
1
Cook mushrooms, poblano, and water in 12-inch nonstick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, about 3 minutes. Reduce heat to medium-high. Add ¼ teaspoon oil and ⅓ teaspoon salt, and toss until vegetables are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 6 minutes longer. Transfer vegetables to large bowl. Add chicken, cheeses, chipotle chile, cumin, and remaining ¼ teaspoon salt to vegetables and stir to combine. Wipe out skillet.
2
Spread one-half of filling over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over filling and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.
3
Heat ¼ cup oil in now-empty skillet over medium heat until shimmering. Place quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Cool for at least 3 minutes. Cut into wedges and serve.