• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4

    Roasted Poblano Quesadillas

    Quesadillas are the ideal late night snack. Not only are they a snap to put together, they can be made from just about anything on hand. In this recipe, roasted poblanos, onions, fresh cilantro and lots of freshly shredded cheese make an irresistible quesadilla for a quick dinner or snack!

    large poblano peppers
    Olive Oil
    medium onions, sliced
    flour tortillas, quesadilla or fajita size
    to 4 cups shredded Monterey Jack, pepper Jack, or Chihuahua cheese
    cilantro, chopped
    Preheat broiler to high. Place poblanos on a baking sheet and char under the broiler, turning, until the skin blackens on all sides, 7 to 8 minutes.
    Place the charred peppers in a bowl and cover with a towel or plastic wrap; let stand 10 minutes. Peel and seed the peppers, then slice.
    Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook until tender, 4 to 5 minutes. Remove from skillet and mix with the peppers.
    In the same skillet over medium-high heat add a drizzle of the remaining 3 tablespoons oil and one tortilla, cover the tortilla with one-quarter of the cheese, poblano and onion mixture and cilantro.
    Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat with remaining oil, tortillas and filling ingredients.

    The base number of servings for this recipe is 4

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