Poblano and Cheese Quesadillas
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 4 poblano peppers, peeled seeded deveined and cut into thin strips
- 8 (8 inch) flour tortillas
- 12 ounces muenster cheese, thinly sliced
- 8 ounces soft fresh goat cheese, crumbled
- 1⁄4 cup thinly sliced green onion
- vegetable oil, for brushing on tortillas
- salsa
- Mexican crema or sour cream
directions
- To roast peppers: On a gas stove, place directly over the flame, rotating them until skins have blackened, about 6 minutes. Place in a bowl, cover with plastic wrap and let steam for 20 minutes. Use sharp knife to scrape off skins; remove seeds and veins. You can also roast peppers under a broiler or on a grill, turning until nicely charred.
- Place tortillas on work surface. Top bottom half of each with Muenster cheese, poblano strips, goat cheese and green onions. Fold tortillas in half to enclose filling.
- Heat oiled griddle or large nonstick pan over medium-high heat; brush top of quesadillas with oil and place on griddle, oiled side down.
- Cook until one side is golden and crispy, 1 to 2 minutes, rotating them as they cook to prevent burning before the cheese can melt. Brush tops with a bit more oil. Turn them over to cook other side until golden and crispy and cheese has melted, 1 to 2 minutes.
- Cut quesadillas in half; top with salsa and drizzle with crema, if using. Serve immediately.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!