Chicken, Mushroom, and Poblano Quesadillas

Ingredients

• 8 ounce scremini mushrooms , trimmed and slice d thin
• 2 poblano chiles , stemmed, seeded, and chopped fine
• 1/4 cup water
• 1/2 teaspoon vegetable oil
• 3/4 teaspoon table salt , divided
• \1 1/4 cup sshredded rotisserie chicken
• 4 ounce sMonterey Jack cheese , shredded (1 cup)
• 4 ounce ssharp cheddar cheese , shredded (1 cup)
• 1 tablespoon minced can ned chipotle chile in adobo sauce
• 3/4 teaspoon ground cumin
• 4 (10-inch) flour tortillas
• 1/4 cup plus 2 tablespoon svegetable oil for frying, divided

Instructions

1. Cook mushrooms, poblanos, 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.
2. Reduce heat to medium high.
3. Add ½ teaspoon oil and ¼ teaspoon salt, and toss until vegetables are evenly coated.
4. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 6 minutes longer.
5. Transfer vegetables to large bowl.
6. Add chicken, cheeses, chipotle chile, cumin, and remaining ½ teaspoon salt to vegetables and stir to combine.
7. Wipe out skillet.
8. Spread one quarter 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.
9. Heat ¼ cup oil in now empty skillet over medium heat until shimmering. Place 2 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. Repeat with remaining 2 tablespoons oil and remaining 2 quesadillas. Cool for at least 3 minutes. Cut into wedges and serve.