Best Cheese And Poblano Quesadillas Recipes

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ROASTED POBLANO QUESADILLAS



Roasted Poblano Quesadillas image

This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde!

Provided by Patrick Calhoun | Mexican Please

Time 30m

Number Of Ingredients 15

2 poblano peppers
1/2 onion
3-4 flour tortillas
1 cup refried beans
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro (approx 1/2 a bunch)
salt
freshly ground pepper
4-5 tomatillos
1 serrano (or jalapeno)
1/2 onion
1 garlic clove
10-12 sprigs cilantro
1 avocado
salt to taste

Steps:

  • Start by rinsing 2 poblano peppers. Roast the poblanos in the oven for 25-30 minutes at 400F.
  • If you are building the Avocado Salsa Verde, you can also roast 4 tomatillos in the same pan as the poblanos. But remember that the tomatillos will need less time roasting. Take them out when they start to turn army green, approx 10-15 minutes.
  • Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 1/2 of a serrano pepper (or 1/2 of a jalapeno pepper). Pulse blend and taste for heat, adding the additional 1/2 of the serrano (or jalapeno) if you want more heat. Add the avocado to the blender and combine well. Salt to taste.
  • Once the poblanos have roasted, let them cool and then pull off any loose bits of skin, but don't worry about getting rid of every last piece.
  • De-stem and de-seed the poblanos, cutting them into thin, bite-sized strips.
  • Saute 1/2 an onion in a dollop of oil over medium heat. When the onion is tender (4-6 minutes) add the poblano strips along with a generous pinch of salt and some freshly ground pepper. Let this mixture saute for a few minutes.
  • Heat up a wide skillet over medium heat. Warm up the tortillas before building the quesadillas (I usually give them 30-60 seconds in the skillet right before building).
  • Each quesadilla gets a layer of refried beans, cheese, poblano-onion mixture, cilantro, and cheese. Fill only half of the tortilla so you can fold it onto itself.
  • Cook the quesadillas for 2-3 minutes per side or until the cheese is melted and they start to turn golden brown.
  • Serve immediately.

Nutrition Facts : Calories 726 kcal, ServingSize 1 serving

ROASTED POBLANO QUESADILLAS



Roasted Poblano Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

2 large poblanos
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese

Steps:

  • 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.

ANDOUILLE AND POBLANO QUESADILLAS



Andouille and Poblano Quesadillas image

These quesadillas are unique and filling - with a bit of a kick! If you have any leftover filling, scramble with some eggs for a Tex-Mex breakfast.

Provided by Stephanie S

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon canola oil
2 andouille sausage links, finely diced
1 poblano chile, finely diced
½ red bell pepper, finely diced
½ large red onion, finely diced
½ cup frozen corn kernels
4 flour tortillas
2 cups shredded Colby cheese
1 tablespoon canola oil
¼ cup sour cream
¼ cup salsa

Steps:

  • Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
  • Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
  • Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 47.7 g, Cholesterol 63.8 mg, Fat 35.9 g, Fiber 4 g, Protein 22 g, SaturatedFat 15.9 g, Sodium 966.6 mg, Sugar 4.5 g

QUESADILLAS WITH POBLANO CHILES



Quesadillas With Poblano Chiles image

This recipe is for an authentic style quesadilla. Dust off your tortilla press, and put it to use to make these cheesy melted goodness quesadillas that even your Nana will love. (Don't worry, I have included instructions for making them using a rolling pin). Believe it or not, this is from Williams Sonoma Mexican- I'm lovin this book after only making one recipe from it so far.

Provided by cookiedog

Categories     Cheese

Time 40m

Yield 12 quesadillas, 6 serving(s)

Number Of Ingredients 12

2 cups masa harina (Mexican corn flour)
1 1/4 cups plus 2 tablespoons warm water
1/4 teaspoon salt
1 tablespoon canola oil
1 white onion, thinly sliced
2 garlic cloves, finely chopped
1/2 teaspoon dried oregano
2 poblano chiles, roasted, peeled, seeded, then cut lengthwise into 12 strips each
1/2 teaspoon sea salt
2 cups monterey jack cheese, shredded (I used 1/2 lb. Mexican Cheese Blend)
canola oil (for deep frying)
guacamole, and salsa for garnishes when serving

Steps:

  • Tortillas: Mix masa harina with warm water. Using your hands squish water and flour together until a cohesive mass is formed. Dough should be smooth and pliable. Cover the bowl with a barely damp kitchen towel. Let sit 5-10 minutes. Add salt; knead gently in bowl for another minute. Divide dough into 12 equal portions. Use your palms to form each portion into a ball. Cover with the damp towel.
  • Filling: In a frying pan over medium heat, warm the oil. Add onion and sauté until golden brown about 5 minutes. Stir in garlic and oregano and cook for 1 more minute Add chiles and sea salt, toss until all is thoroughly heated. Taste and adjust seasoning with salt.
  • Assembly of Quesadillas: Put two sheets of plastic cut from a plastic storage bag (I use a plastic grocery bag) inside a Tortilla press OR use rolling pin on 2 sheets of wax paper with the dough ball between the 2 sheets. Put a dough ball between the sheets and gently press down the top plate of the press OR roll the dough ball using the rolling pin into a circular shape between sheets of wax paper. Remove top piece of plastic or wax paper and place a generous tablespoon of the shredded cheese on half of the tortilla keeping the edges free. Top with a couple of chile strips and a few onion slices. Lift the lower piece of plastic or wax paper to fold the uncovered side of the tortilla over the filling. Press the edges together with your fingers. Remove from the press or the wax paper and set aside covered with the damp towel. Repeat until all Quesadillas are made.
  • Cooking of Quesadillas: Preheat oven to 200 deg F. Pour oil to a depth of 1 inch into a deep heavy frying pan and place over medium high heat until the oil shimmers.
  • Fry the Quesadillas - one at a time until golden 1-2 minutes.
  • Using a slotted spatula, transfer to paper towels. Let drain briefly then transfer to a heat proof platter and keep warm in the oven. Serve as soon as possible.
  • I had an extra amount of onion, cheese, and chiles so I dumped it on a store-bought corn tortilla, place another corn tortilla on top and then heated it on a dry frying pan until the cheese melted.

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