Recipe courtesy of Bill Wavrin

Poblano and Rosemary Veggie Quesadillas

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 6 servings
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4 tablespoons feta cheese, drained and crumbled

4 tablespoons grated part skim milk mozzarella

1/2 teaspoon olive oil

1 onion, diced

2 cloves fresh garlic, minced

1 potato, peeled, diced, and cooked until tender

1 poblano pepper, seeded and toasted

1 scallion, sliced

1/2 zucchini, cubed

1 teaspoon chopped fresh oregano leaves

2 tablespoons coarsely chopped fresh cilantro leaves, plus extra for garnish

1 tablespoon chopped fresh rosemary leaves

6 (10-inch) flour tortillas, heated

1 cup Ancho Chile Salsa, recipe follows

Ancho Chile Salsa:

 6 ancho chiles, washed and seeded

 1 chile de arbol, toasted

 1 onion, chopped

 4 tomatoes, chopped 

1 tablespoon chopped fresh oregano leaves

 2 cups water

 2 cloves garlic, chopped

 2 tablespoons chopped fresh cilantro leaves



  1. In a medium size bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use. In a hot saute pan over medium heat 1/2 teaspoon of the olive oil. When the oil is hot, add the onion, garlic, potato, pepper, scallion, and zucchini and saute for 3 minutes, stirring. Fold in the herbs. Set aside. Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the veggie saute 2 tablespoons of the mixed cheeses on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with Ancho Chile Salsa and cilantro. Serve warm.

Ancho Chile Salsa:

  1. Begin by rinsing and seeding the chiles. Add the chiles, onion, tomatoes and oregano in a saucepan with the water. Bring to a boil reduce heat to a simmer. Simmer 20 minutes or until the tomatoes are soft. Strain cooked ingredients from the cooking liquid. Toss liquids and place the cooked ingredients plus the garlic into a blender and puree until smooth. Add cilantro if desired, season with salt, to taste, and set aside until ready to use. Serve hot or cold.