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.