Roasted Poblano Quesadillas
These delicious poblano quesadillas are so big on flavor and perfect for dipping.
Servings: 3 quesadillas
Ingredients
- 3 medium flour tortillas
- 2 large poblano peppers
- ½ cup Oaxaca cheese grated
- ½ cup White cheddar cheese grated
Instructions
Roasting the Poblano Peppers
- Preheat broiler to high heat.
- Place poblano peppers on to a sheet pan.2 large poblano peppers
- Place under the broiler for 5-6 minutes, makinf sure to turn the peppers about every minute.
- Once the poblano peppers are charred and wrinkled on the outside, remove from the oven, place in a them bowl, and cover them with plastic wrap until cool.
- Once cool, peel away the poblano pepper skin and slice it into thin strips.
Making the Quesadillas
- Heat a large sauté pan over medium heat.
- Shred your Oaxaca and cheddar cheeses and mix together.½ cup Oaxaca cheese, ½ cup White cheddar cheese
- Place your tortillas in the pan like in the picture where only half of the tortilla is touching the pan.3 medium flour tortillas
- Add some cheese and poblano peppers on top of that.
- Gently fold the tortilla down covering the filling.
- Cook for about 3 minutes or until crisped on the first side then flip.
- Cook for an additional 3 minutes or until crisp on both sides and the cheese inside the tortilla is fully melted.
- Remove from the pan and cut into 3 triangles.
- Serve with the poblano cream sauce on the side for dipping.
Nutrition
Calories: 477kcal | Carbohydrates: 24g | Protein: 17g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 723mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 713IU | Vitamin C: 40mg | Calcium: 267mg | Iron: 2mg
Nutrition Values are estimates only.
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