Best Monterey Jack Poblano And Mushroom Quesadillas Recipes

Spinach, Mushroom and Monterey Jack Cheese Quesadillas image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3 cups white mushrooms (about 5 ounces), sliced
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
1 large shallot, sliced (about 3/4 cup)
One 10-ounce package baby spinach leaves, washed but not dried
Four 10-inch (burrito-size) flour tortillas
2 cups shredded Monterey Jack cheese
A few dashes of hot pepper sauce
Sour cream, chopped scallions, guacamole and salsa, for serving

Steps:

Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
To the same skillet, add the oil. Add the shallots and cook over medium heat until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute.
Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the mushrooms, one-quarter of the spinach mixture and a few dashes of hot sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
Melt 1/2 tablespoon of the remaining butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

Pepper Quesadillas image

Provided by Martha Stewart

Number Of Ingredients 5

6 ounces Monterey Jack cheese, grated (about 1 1/2 cups)
Four 6-inch flour tortillas
1 red or yellow bell pepper, seeds and stem removed, thinly sliced
1 medium jalapeno pepper, seeds and stem removed, thinly sliced
3 ounces soft goat cheese, crumbled

Steps:

Place a quarter of the Monterey Jack cheese on half of a flour tortilla. Top with 5 to 6 strips of red and jalapeno peppers. Place a quarter of the crumbled goat cheese on top of peppers, and fold tortilla in half. Press lightly to seal tortilla closed. Repeat process with remaining 3 tortillas, and set aside.
Place a folded tortilla in a medium saute pan over medium heat, or on a grill over indirect heat, and cook 1 to 2 minutes on each side, until cheese is melted. Repeat with remaining tortillas.

Poblano Chiles Stuffed with Corn and Monterey Jack Cheese image

Provided by Martha Stewart

Time 1h25m

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon baking powder
Pinch of coarse salt
3/4 cup lager beer
8 poblano chiles
4 ounces Monterey Jack cheese, cut into eight 3-inch-long sticks
1 tablespoon unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic (from 2 garlic cloves)
2 cups corn kernels (from 2 to 3 ears)
Coarse salt and freshly ground pepper
Safflower oil, for frying
Sour cream, for serving
Lime wedges, for serving

Steps:

Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate batter 1 hour (it will puff while chilling).
Place chiles directly over the flame of gas-stove burners on high heat. Roast, turning with tongs, until skins are charred and blistered. (Alternatively, broil chiles on a baking sheet, turning often, until skin is charred, taking care not to overcook. Otherwise, they will be difficult to peel, and flesh may be too soft to stuff.) When chiles are cool enough to handle, slip skins off.
Leaving stem intact, cut a slit into the side of each chile. Remove seedpod, then insert a stick of cheese.
Heat butter in a skillet over medium heat. Add onion and garlic; saute until onions are translucent, about 5 minutes. Add corn; saute until tender, about 5 minutes. Season with salt and pepper. Spoon 1/4 cup of corn mixture into each chile, and close up with a toothpick.
Heat 1 inch oil in a large nonstick skillet over medium heat until hot. Dip chiles in batter, and fry in batches (do not crowd skillet) until golden, about 1 minute per side. Drain on paper towels. Serve with sour cream and lime wedges.