Quesadillas With Poblano Cream
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 fresh poblano chiles
- 1⁄3 cup light cream cheese, softened
- 1⁄4 cup low-fat sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon bottled minced garlic (if fresh, use less)
- 1 lb cooked chicken, shredded (or steak, shrimp, crab)
- 2 cups shredded reduced-fat monterey jack cheese
- 1⁄2 cup organic low-sodium salsa (or pico de gallo)
- 6 whole wheat tortillas (8 or 10 inch)
- butter-flavored cooking spray
directions
- Preheat broiler.
- Cut chiles in half lengthwise, discarding stems and seeds.
- Place chile halves skin side up on a foil-lined baking sheet and flatted with palm of your hand.
- Broil 15 minutes or until chiles are blackened.
- Place in zip-lock bag;seal, and let stand 5 minutes.
- Plunge chiles in ice water to aid in peeling charred skin away.
- Place Roasted chiles, cream cheese, lime juice, garlic, and sour cream in a food processor.
- Process until smooth, scraping sides of bowl twice. (Reserve 6 tablespoons of poblano cream to top quesadillas)
- Preheat non-stick skillet or griddle.
- "Butter" 1/2 of a tortilla side (half moon) with the poblano cream. Be sure to coat all the way to the edges to seal the quesadilla when cooking.
- Sprinkle with Jack cheese.
- Spoon on a bit of salsa, chosen meat filling, more Jack cheese, and green onions.
- Fold tortilla over and press around the edges.
- Repeat with remaining tortillas. Cover with a damp towel to keep them from drying out while assembling the rest.
- Spray preheated skillet with cooking spray.
- On medium-high heat, cook quesadillas 2 minutes on each side or until browned.
- Cut each quesadilla in half. Top with poblan cream and salsa.
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Reviews
-
The poblano cream is so yummy, just the right touch to dress up a quesadilla. I used black beans in place of the chicken, and served them alongside a corn and potato chowder. I do want to point out that the green onions are missing from the ingredient list; I didn't happen to have any on hand so I just left them out. I would suggest using gloves when working with the poblanos...
Tweaks
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The poblano cream is so yummy, just the right touch to dress up a quesadilla. I used black beans in place of the chicken, and served them alongside a corn and potato chowder. I do want to point out that the green onions are missing from the ingredient list; I didn't happen to have any on hand so I just left them out. I would suggest using gloves when working with the poblanos...
RECIPE SUBMITTED BY
Kitchen Witch Steph
Blacksburg, VA
A picture of me and my dear friend Liz. I'm on the left.
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I live in Blacksburg, Virginia with my husband and 3 young children, and one fat cat. I'm a stay at home Mom of an 8 year old girl, 5 year old boy, and 2 year old girl. They are all stinky rotten but I am terribly attached to them. Plus, they do put up with me. I guess I'll keep them.
Dinner preparation can be challenging with my toddler hanging on my leg but I still try to make a really nice meal. I enjoy cooking so much and though I could turn to more convenience foods to help me out, I just don't like to. My food is a source of pride for me. Some of my best memories are of my Mom in the kitchen. So, let the laundry pile up and the dust accumulate because I am spending my time in the kitchen.
I live in a close knit community and have an excellent support network of other Moms. There are a lot of good cooks in the bunch so there is a lot of recipe swapping. My MOPS group just sent a cookbook to the printer to make it back by the holidays. I helped with the editing.
Blacksburg may be small but the presence of Virginia Tech ensures that we have a constant ebb and flow of folks from all over the place. Small town meets global world. I'm originally from Indiana where I was raised to love basketball but have transitioned over to Hokie football. Sometimes our town IS that football team. Certainly, I love the tailgating and I feel at home among the ever present sea of orange and maroon. I love this place.
If I am eating out in Blacksburg, I'm most likely to be seen at Gillies's for breakfast, Cabo Fish Taco for lunch, and the Cellar for dinner.
RecipeZaar is the cooking site I visit most. I can almost always find what I am looking for here. The reviews and ratings are so helpful. The folks here seldom let me down. I have accumulated quite a recipe collection from you all. Thank you!
I find myself in the natural foods section of the grocery more and more these days. I have been gradually weaning the family off of processed foods. I can't fathom becoming a vegetarian anytime soon so we buy organic beef from a local farmer. It's great stuff and we get it at a good price.
I've been cooking with whole grains and fresh produce more often lately. I am trying my hand at making my own mayo and ketchup. I went in with a friend to purchase a grain mill to mill our own grains into flour. I look forward to gaining more experience in bread making. Want to try grain soaking.
My favorite cookbooks are my old Fanny Farmer and Good Housekeeping, a 1990 edition of the NY Times cookbook, and an Amish cookbook by Marcia Adams.
I still love my sweets. I tell myself that if I make it from scratch and I use more organic and raw ingredients, that it's OK. Not exactly healthy but an improvement. I do find that many of the desserts I used to like are just too sweet for me anymore. This has put me on a quest to update or replace some of the recipes I've had for a long time.
Other interests of mine include children's literature, cardmaking, writing, afternoon naps. the art of Charles Harper & Audrey Kawasaki, craftsman houses, and tournament-style Scrabble.
Autumn is my favorite season. Few things please me more than the fall's crisp air, leaves dancing around in a cascade of colors, and my glorious friends the pumpkins. The Blue Ridge Mountains are perfect. Plenty of trails locally and in the mountains to do lots of nature walks.
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