Roasted Poblano & Monterey Jack Quesadilla
Ingredients
-
6
pieces
poblano chiles
-
¼
cup
fresh cilantro
-
1
tablespoon
olive oil
-
1
medium
white onion
-
to taste
none
Kosher salt
-
to taste
none
freshly ground black pepper
-
2
pieces
10-inch flour tortillas
-
4 to 8
oz.
grated Monterey Jack cheese
-
to taste
none
sour cream or crème fraiche
Instructions
- Roast the poblanos over a gas flame or in the oven until charred.
- Cover the roasted poblanos to steam and loosen the skins, then peel and slice them.
- Heat olive oil in a skillet, add sliced onion and cook until soft.
- Add the poblano strips to the skillet and season with salt and pepper.
- Prepare a baking sheet in the oven to keep quesadillas warm.
- In the skillet, heat more oil and add a tortilla, layering half of the cheese, poblano mixture, and cilantro.
- Cook until the tortilla is browned, then fold and keep warm in the oven.
- Repeat with the remaining ingredients and serve with sour cream or crème fraiche.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
30mg
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