Poblano and Cheese Quesadillas

Adapted from "Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina" by Sandra A. Gutierrez.

• Ready In: 35 mins
• 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

1. 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.
2. 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.
3. Heat oiled griddle or large nonstick pan over medium-high heat; brush top of quesadillas with oil and place on griddle, oiled side down.
4. 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.
5. Cut quesadillas in half; top with salsa and drizzle with crema, if using. Serve immediately.