Roasted Poblano Quesadillas

Roasted Poblano Quesadillas

Roasting poblano peppers and removing the skins makes them perfect for these modified Food Network recipes.


  • 4 large tortillas
  • 2 large poblano peppers
  • 2 cups shredded Monterey Jack cheese
  • 4 teaspoons extra virgin olive oil


Heat the broiler to high. Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. 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.


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