Quesadillas with Jack and Spicy Saute
- Level: Easy
- Yield: 6 quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 551
- Total Fat
- 27
- Saturated Fat
- 12
- Carbohydrates
- 54
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 24
- Cholesterol
- 50
- Sodium
- 1084
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
1 tablespoons peanut oil
1/2 medium yellow onion, halved lengthwise and thinly sliced
3 medium cloves garlic, thinly sliced
2 medium jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
Salt and freshly ground black pepper
4 medium poblano peppers, quartered lengthwise, seeded, and sliced crosswise into 1/2-inch strips
1 1/4 cups low-sodium chicken broth
12 (6-inch) flour tortillas
3 cups shredded jack cheese
Directions
- Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.
- Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes. Add poblanos and stir to coat. Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes. Remove from heat.
- When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas.
- Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack. Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.