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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
- 4 fresh corn tortillas
- 1⁄2 lb oaxaca, asadero, quesillo, or monterey jack cheese, cut into cubes or torn into small pieces
- 1⁄2 tablespoon oil
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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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