Roasted Poblano Quesadillas

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Picture of Roasted Poblano Quesadillas Recipe Photo: Roasted Poblano Quesadillas Recipe
Rated 5 stars out of 5
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  • Read 6 Reviews
Total Time:
35 min
Prep
20 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 6 reviews

  • 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.

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  • 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.

    people found this review Helpful.
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  • on July 23, 2007

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    If you like meat, add some sliced chicken. Yum!

    people found this review Helpful.
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