We never buy the magazines at the checkout line of the grocery store.
But recently, we purchased a copy of Fine Cooking magazine on a whim and while flipping through the pages, we did a complete stop, stare, and drool when we came across this recipe.
For one thing, the photo could have stopped traffic it looked so good and for another, we absolutely love quesadillas.
We HAD to make this recipe.
And we had to share it with you! It totally lived up to our expectations.
Quesadillas with Roasted Poblanos & Onion; Fine Cooking
Serves 4 as a main course, 6-8 as an appetizer
2 small fresh poblanos
1/2 large white onion, thinly sliced
salt & pepper
4 eight-inch flour tortillas
2 cups grated Monterey Jack cheese
Salsa, pico de gallo, or guacamole for topping
THE PREP: Roast and peel the poblanos following the directions below. Slice them into 1/4 inch wide strips, set aside. Heat 1 T. vegetable oil in a non-stick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3-5 minutes. Add the poblano strips and season with salt & pepper, cooking until peppers are heated through. Heat oil or butter in the skillet over medium-high heat. Add one tortilla and scatter over it a quarter of the cheese and a quarter of the peppers & onions. When the tortilla seems to be toasting, fold it in half and press with a spatula to flatten. Repeat with the remaining tortilla shells. (Tip: heat oven to 150 and place quesadillas on a baking sheet and keep in the oven until ready to serve.) Cut the quesadillas into wedges and serve with salsa, pico de gallo, sour cream, or guacamole.
Note: For a punch of protein, we added a finely diced, cooked chicken breast.
Roasting Poblanos; Fine Cooking
Use a gas burner, hot grill, or oven broiler
Blacken the peppers. Turn a burner to high and char the poblanos directly over the flame, turning them until fully blackened. Or use a hot grill or the oven broiler, turning the peppers until they are charred. Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters.