Prep 15 mins
Cook 10 mins
We love quesadillas and this is a good recipe from Bon Appetit. If I don't have (or can find) poblano chilies, I have substituted a can of diced green chilies with good success.
- 3 tablespoons vegetable oil
- 8 teaspoons vegetable oil
- 1 1⁄3 lbs poblano chiles, seeded, thinly sliced (about 6 cups)
- 3 tablespoons water (about)
- 3 garlic cloves, minced
- 1⁄2 cup fresh cilantro, chopped
- 8 (9 inch) flour tortillas
- 1 lb monterey jack cheese, grated
- 8 tablespoons salsa, purchased
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
- Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
lazyme, these were awesome! I used fresh poblanos and it was easy, quick, and our guests raved. I did the recipe as written for a few quesadillas and I also adlibbed a few. One great taste was in the addition of caramelized onions and goat cheese instead of the salsa. Thanks so much!
We just loved this! So easy and so delicious! I used poblanos and so glad I did! Just the right amount of hot! Thank you!