A great quesadilla depends on just the right balance of soothing cheese and other, livelier flavors. In this poblano quesadillas recipe, roasted peppers, tart salsa, and more than one cheese keep things interesting.
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 6 servings
4 poblano chiles
2 cups (8 ounces) grated Mexican manchego cheese
1 cup (4 ounces) grated añejo cheese
6 8-inch flour tortillas
2 tablespoons butter
Hold the chiles over a gas flame (or under a broiler).
Keep turning the chiles so the skin is evenly charred.
Transfer the chiles to a paper or plastic bag.
Tie the bag’s top closed and let steam until cool.
Pull off the charred skin by hand.
Dip your fingers in water to remove any blackened bits.
Cut the chiles from top to bottom with a paring knife.
Cut off the stems and remove the veins and seeds that run down the sides.
Leave the flesh intact.
Wipe out any remaining seeds with a damp cloth.
Julienne the chiles.
Preheat the oven to 350 degrees.
In a bowl, mix together the manchego and añejo cheeses.
Place the tortillas on a work surface.
Divide the cheese mixture into 6 equal portions.
Spread over half of each tortilla.
Arrange the chili strips evenly over the cheese.
Fold the tortillas over to enclose the filling.
Melt the butter in a small bowl in the microwave, or in a small saucepan on the stove.
Brush the tops of the folded tortillas with the butter.
Place a dry griddle or cast-iron skillet over medium-high heat.
Place one or two tortillas, buttered-side down, in the pan.
Cook until very light golden, about 1 minute.
Brush the uncoated sides with butter.
Flip the tortillas over and cook the second side.
Transfer to a baking sheet.
Repeat Steps 20 through 24 with the remaining tortillas.
Place the baking sheet in the oven and bake for 10 minutes, until the cheese begins to ooze.
Serve hot, whole or cut into wedges.