Photo: Roasted Poblano Quesadillas Recipe
Ingredients
- 2 large poblanos
- 4 teaspoons extra-virgin olive oil
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
Directions
Heat the broiler to high.
Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
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By chef_coolj
on May 04, 2013
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I roasted the Poblanos on the grill in my first attempt at Chili Rellenos. The peppers were way too soft and I was afraid of a disaster, so I switched to this recipe. It was a hit! Don't be afraid to add extra poblanos so you get peppers in every bite.
By lolanlinny_8931477
Peoria, AZ
on July 07, 2009
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Loved this recipe! Why didn't I think of it before now. Had 2 pasilla peppers on hand and needed to use them before they spoiled but didn't want to make anything that would last for days--'cause it's just me. Anybody know why the fresh peppers that look like a poblano are marked pasilla in the stores?
Worked well with white corn tortillas and Mexican blend shredded cheese but next time will look for the Monterey jack in my cheese drawer instead of just grabbing the first thing that comes to hand.
By mindy2025_7984006
Arlington, VA
on July 23, 2007
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If you like meat, add some sliced chicken. Yum!
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