Grilled Green Chili Quesadillas

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 fresh chile peppers, such as poblanos -- any variety may be used, according to your tolerance for heat
  • 4 (12-inch) large flour tortillas
  • 3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)
  • 1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section
  • 1 cup sour cream
  • 2 tablespoons chopped fresh cilantro leaves
Directions

Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.

Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.


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