Roasted Poblano Quesadillas
- Level: Easy
- Yield: 4 servings
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.