1         whole chicken breast -- boneless & skinless
2         tbsp. vegetable oil
1/4      tsp. salt
           chili powder (4 pinches)
1/4      tsp. cumin
1/4      tsp. black pepper
1         clove of garlic -- minced
1         poblano chili
8         6-inch flour tortillas
2         C grated cheddar cheese (mild -- or sharp)
1         C grated chihuahua cheese or -- monterrey jack cheese
1         C salsa or guacamole - optional

2. Over gas burner or under broiler, place poblano pepper and char skin
until black all over, rotate as necessary. Place pepper in a bag and
close. After about 15 minutes remove pepper from bag and remove charred
skin, seeds, and stem. Cut pepper into 1/2 -inch strips.

3. Place 4 tortillas on the table and top each with 3/4 cup of cheese, a
pinch of chili powder, 1/2 cup of shredded chicken and divided poblano
strips. Top with remaining tortillas.

4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high
heat. Place quesadilla, one at a time in skillet and cook until golden
brown (about 1 minute) Turn over and cook another minute.

5. Let cool slightly before cutting into 6 wedges. Serve with salsa
or guacamole if desired.