Quesadillas with Jack and Spicy Saute

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Served with homemade guacamole and salsa - Excellent!

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I really love poblano peppers (but the stores keep labeling them pasilla--anybody know why. Made this with pre-charred peppers and didn't need the broth. Loved this quesadilla and since I was cooking only for myself, just heated it in the skillet on stove instead of in the oven. Will try the oven next time.

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Try adding avocado, tomato, and cilantro......mmm......yummy!

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I've made this recipe about 5 times. As opposed to making quesadillas on a flat griddle or pan, cooking them in a rocket-hot oven makes the outside tortilla nice and crispy. If you're afraid of heat, stick with poblano's and anaheim's and leave out the jalapenos. I've added chicken and Aida's cocoa pork leftovers to this and it's been great each time.

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This was very simple to make and the flavor is fantastic. The chicken broth really brings the filling together to give it a perfect consistency. If you like more or less spicy, the heat level is easy to control with the type of peppers used. My favorite is to mix pablanos with sweet banana peppers for a mild, kid-friendly flavor.

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these Quesadillas are great i made them exactly how the recipe calls except for the fact i put them out side on the grill instead of using the oven. i also added chicken to them using Bobby Flay's Spice Rubbed Chicken Breast. and i made simple mexican rice.i will be making them for sure again.
great recipe it's well worth trying..you wont be dissapointed

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My husband and I made these Sunday night. He chopped all the peppers and onions and I cooked. They were really good and easy to make. We will be saving the recipe and making them again. Also, we used cheddar instead of Jack just because we had it in the house.. Next time we'll try it with the Jack.. Thanks for the recipe!

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This recipe it's so easy and the flavors are amazing..... great for Monday night football.............