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Poblano (Rajas) Quesadillas

Roasted poblano peppers (rajas) and Oaxaca, Asadero, Quesillo, or Monterey jack cheese are the fillings for these quesadillas. Make your own Pico de Gallo to spoon on top.

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Ingredients

number of servings
1
  • 2 medium fresh poblano peppers Added to
  • 4 fresh corn tortillas Added to
  • 12 lb oaxaca, asadero, quesillo, or monterey jack cheese, cut into cubes or torn into small pieces Added to
  • 12 tablespoon oil Added to
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Directions

20 min.
1. Step

Place the peppers in the broiler, turning every 2 minutes until the skins are mostly black. Remove and add peppers to a mixing bowl. Seal the top to let the peppers steam for about 0 minutes.

2. Step

When cool enough to touch the peppers, peel away the charred skins. Remove the stems and seeds and slice into strips.

3. Step

Set a frying pan over medium-low heat

4. Step

Add a tortilla to the pan; top with 1/ of the cheese and 1/ of the pepper strips.

5. Step

Fold the tortilla over and cook about 2 minutes.

6. Step

Flip and cook another 2 to 3 minutes.

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