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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, mince the garlic and jalapeno. Add the remaining paste ingredients, process until smooth. Smear the paste on all sides of the chicken breasts. Cover and refrigerate for 3 to 4 hours. | 2. In a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. Roughly chop the garlic, | 3. then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. Add the | 4. garlic mixture, cilantro, and pepper to the bowl. Mix well. | 5. Grill the chicken breasts over direct medium heat (350°F to 450°F), until the juices run clear and meat is opaque in the center, 10 to | 6. 15 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as | 7. needed. Remove from the grill and allow to cool. Cut the chicken breasts into thin slices. Peel away the charred skins from the chiles; roughly chop the flesh. | 8. Lay the tortillas a single layer on a work surface. Evenly divide the chicken, chiles, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked | 9. and the cheese has melted, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. Allow the quesadillas to cool for a minute or two before cutting into wedges. | 10. Serve warm with the guacamole spooned on the top of each wedge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2			-	-	-	-
jalapeno pepper	1			1.6312	0.3656	0.0512	0.0208
basil leaf	1	cup		-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
tequila	2	tablespoons		19.3513	1.9879	0.0528	0.0176
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
chicken breast half	2		boneless skinless	-	-	-	-
ha avocadoes	2		pitted	-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
garlic clove	2			-	-	-	-
kosher salt	1/4	teaspoon		-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
black pepper	1/8	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
poblano chile	2			-	-	-	-
flour tortilla	4			-	-	-	-
monterey jack cheese	2	cups	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.