ROASTED POBLANO QUESADILLAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
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.
SHRIMP, POBLANO QUESADILLAS
Make and share this Shrimp, Poblano Quesadillas recipe from Food.com.
Provided by adopt a greyhound
Categories < 60 Mins
Time 35m
Yield 2 quesadillas, 2 serving(s)
Number Of Ingredients 14
Steps:
- Remove seeds from the roasted peppers.
- Heat oil in a large skillet over med. high heat. Add shrimp and salt.
- Cook shrimp for 1 minute, turn over for 30 sec. and remove from the pan.
- Add the garlic to the skillet and cook for 30 sec. add yellow pepper and cook 30 sec.
- Add flour and cayenne, cook 1 minute.
- Whisk in half and half, then milk and cook 2 minutes.
- Remove from heat add half of the cheese and stir to melt.
- Divide into half.
- Remove half to a med. bowl and add shrimp (except reserve 3-4 for each tortilla), cilantro and lime juice. Toss together.
- Heat a flat griddle.
- On a cutting board or plate, put the other quarter of the cheese mixture from the pan divided, onto half of the two tortillas.
- Place a layer of roasted pablanos over the cheese mixture.
- Put half of the shrimp mixture on each of the tortillas and add the remaining cheese.
- Fold over the blank half of the tortilla over the stuffing.
- Place onto heated, oiled griddle for 3-4 minutes until crisp.
- Turn over and another 3-4 minutes on the other side.
- Serve on a plate with a little of the remaining cheese sauce and 3-4 whole shrimp on the top.
Nutrition Facts : Calories 496.3, Fat 24, SaturatedFat 9.6, Cholesterol 264.4, Sodium 942, Carbohydrate 34.3, Fiber 5.1, Sugar 1.6, Protein 37.1
POBLANO ASPARAGUS QUESADILLAS
I put this together when we had excess asparagus, and my wife and I loved it, we are sure you will too! Anaheim chiles, onions, and white asparagus come together with chicken broth to make a tasty filling for quesadillas.
Provided by TJW2725
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Add the onions into a skillet over medium high heat with a bit of oil for two minutes, then add the white asparagus(I haven't tried green).
- Cook for five more minutes, stirring often, and then add the chiles, cook for 3 minutes or until the chiles are just soft and giving off their aroma. Squeeze the lime juice over the pan and scrape the bottom of the skillet, to get all the brown bits up(if any).
- Add the chicken broth, and cumin.
- Stir, reduce heat and simmer for 5 minutes, or until the asparagus is cooked through.
- Fill the tortillas with equal parts filling, and cheese, and bake in the oven, flipping once, until browned on both sides, about 5 minutes per side.
- Serve with pico de gallo, sour cream, and guacamole, with shredded iceberg salad.
- You can also do it in a pan, but for a family, I find the oven the fastest way to do it.
Nutrition Facts : Calories 346.1, Fat 13.8, SaturatedFat 6.7, Cholesterol 25.1, Sodium 647.7, Carbohydrate 41.3, Fiber 4.9, Sugar 5.3, Protein 16
CHICKEN AND POBLANO QUESADILLAS WITH GUACAMOLE
An appetizer recipe I found in my Weber's Charcoal Grilling cookbook that plan to try soon!! Time doesn't include the 3 hour marinating of the chicken. I haven't tried this recipe yet, but plan to grill some onions, along with the chicken and chiles.
Provided by diner524
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor, mince the garlic and jalapeno. Add the remaining paste ingredients, process until smooth. Smear the paste on all sides of the chicken breasts. Cover and refrigerate for 3 to 4 hours.
- In a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. Roughly chop the garlic,
- then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. Add the
- garlic mixture, cilantro, and pepper to the bowl. Mix well.
- Grill the chicken breasts over direct medium heat (350°F to 450°F), until the juices run clear and meat is opaque in the center, 10 to
- 15 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as
- needed. Remove from the grill and allow to cool. Cut the chicken breasts into thin slices. Peel away the charred skins from the chiles; roughly chop the flesh.
- Lay the tortillas a single layer on a work surface. Evenly divide the chicken, chiles, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked
- and the cheese has melted, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. Allow the quesadillas to cool for a minute or two before cutting into wedges.
- Serve warm with the guacamole spooned on the top of each wedge.
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