QUESADILLAS WITH ROASTED POBLANOS AND ONIONS (RAJAS)
From the July 2007 Fine Cooking. Simple and satisfying and not too spicy. Serves 4 as a main dish, 6 to 8 as an appetizer. The time assumes already roasted poblanos.
Provided by BarbryT
Categories Southwestern U.S.
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place a baking sheet in the oven and heat on 150 or its lowest setting;
- Roast and peel poblanos, discard stem and seed clusters. (Or if you are fortunate, buy roasted poblanos at your farmer's market!) Slice in 1/4 inch strips and set aside.
- Heat 1 T oil in 10- or 12-inch nonstick skillet over medium high heat. Add the onion and cook, stirring frequently, until soft and lightly browned 3 to 5 minutes.
- Add the poblano strips, season generously with salt and pepper, and cook stirring occasionally until the peppers are heated through (1 to 2 minutes more).
- Transfer to a plate or bowl and wipe skillet clean.
- Heat 1/2 teaspoon oil over medium high heat. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano/onion mixture and a quarter of the herb. When the tortilla smells toasty and the bottom is browned in spots (in 1 or 2 minutes), fold it in half, pressing with a spatula to flatten.
- Transfer to baking sheet in oven to keep warm. Repeat the steps to make 3 more quesadillas, Cut each into wedges and serve with the sour cream on the side.
Nutrition Facts : Calories 423.1, Fat 29.4, SaturatedFat 15.6, Cholesterol 62.9, Sodium 513.3, Carbohydrate 22.5, Fiber 2.7, Sugar 1.7, Protein 18.2
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