Poblano And Cheese Quesadillas

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 4 poblano peppers, peeled seeded deveined and cut into thin strips
• 8 (8 inch) flour tortillas
• 12 ounces muenster cheese, thinly sliced
• 8 ounces soft fresh goat cheese, crumbled
• 1/4 cup thinly sliced green onion
• vegetable oil, for brushing on tortillas
• salsa
• mexican crema or sour cream

Recipe

• 1 to roast peppers: on a gas stove, place directly over the flame, rotating them until skins have blackened, about 6 minutes. place in a bowl, cover with plastic wrap and let steam for 20 minutes. use sharp knife to scrape off skins; remove seeds and veins. you can also roast peppers under a broiler or on a grill, turning until nicely charred.
• 2 place tortillas on work surface. top bottom half of each with muenster cheese, poblano strips, goat cheese and green onions. fold tortillas in half to enclose filling.
• 3 heat oiled griddle or large nonstick pan over medium-high heat; brush top of quesadillas with oil and place on griddle, oiled side down.
• 4 cook until one side is golden and crispy, 1 to 2 minutes, rotating them as they cook to prevent burning before the cheese can melt. brush tops with a bit more oil. turn them over to cook other side until golden and crispy and cheese has melted, 1 to 2 minutes.
• 5 cut quesadillas in half; top with salsa and drizzle with crema, if using. serve immediately.