Quesadillas with Roasted Poblanos & Onion

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.

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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.

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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.

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6 thoughts on “Quesadillas with Roasted Poblanos & Onion

  1. Amy Tong

    Oh my…these Quesadillas with Roasted Poblanos & Onion are really traffic stopping kind of goodness. I love quesadillas too. Can’t wait to give these a try.

    Reply

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