Poblano And Cheese Quesadillas Food

ROASTED POBLANO QUESADILLAS

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.

QUESADILLAS POBLANO

Steps:

• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the poblanos and onion. Cook, stirring occasionally, until tender, about 10 minutes; transfer to a bowl. Wipe the skillet clean. Add the beans to the poblano mixture in the bowl; roughly mash with a fork to combine.
• Use 1 tablespoon of the remaining oil to brush 1 side of each tortilla. Place 4 tortillas oiled-side down and top evenly with the poblano mixture and cheese. Cover with the remaining tortillas, oiled-side up.
• Heat a skillet over medium-high. Cook the quesadillas in batches, until the torti­llas are golden brown and crispy and the cheese is melted, 1 to 2 minutes per side.
• Combine the radishes, lime juice, salt, and the remaining 1½ teaspoons of oil in a bowl. Cut the quesadillas into wedges and sprinkle with the dressed radishes, avocado, and cilantro.

ANDOUILLE AND POBLANO QUESADILLAS

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.

POBLANO AND ROSEMARY VEGGIE QUESADILLAS

Steps:

• In a medium size bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use. In a hot saute pan over medium heat 1/2 teaspoon of the olive oil. When the oil is hot, add the onion, garlic, potato, pepper, scallion, and zucchini and saute for 3 minutes, stirring. Fold in the herbs. Set aside. Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the veggie saute 2 tablespoons of the mixed cheeses on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with Ancho Chile Salsa and cilantro. Serve warm.
• Begin by rinsing and seeding the chiles. Add the chiles, onion, tomatoes and oregano in a saucepan with the water. Bring to a boil reduce heat to a simmer. Simmer 20 minutes or until the tomatoes are soft. Strain cooked ingredients from the cooking liquid. Toss liquids and place the cooked ingredients plus the garlic into a blender and puree until smooth. Add cilantro if desired, season with salt, to taste, and set aside until ready to use. Serve hot or cold.

CHICKEN QUESADILLAS WITH POBLANO PESTO

Steps:

• Put poblanos, pumpkin seeds,cilantro and serranos in a food processor and pulse until puréed.
• Add the oil in a steady stream with the machine running.
• Add the lime juice and salt, mixing well.
• Taste and adjust seasoning if necessary.
• Spread 1/4 cup of the pesto on each tortilla.
• Distribute 1/2 cup chicken on each tortilla and sprinkle with Monterrey Jack and Parmesan cheese.
• Fold tortillas in half.
• Melt the butter in a large pan over medium heat.
• Sauté quesadillas for 3 to 4 minutes on each side or until the tortillas are golden brown and all the cheese is melted.
• Let cool for 1 minute and cut each quesadilla into thirds. Serve with any remaining pesto or salsa of your choice.

QUESADILLAS WITH POBLANO CHILES

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.

POBLANO AND CHEESE QUESADILLAS

Steps:

• To roast peppers: On a gas stove, place directly over the flame, rotating them until skins have blackened, about 6 minutes. Place in a bowl, cover with plastic wrap and let steam for 20 minutes. Use sharp knife to scrape off skins; remove seeds and veins. You can also roast peppers under a broiler or on a grill, turning until nicely charred.
• Place tortillas on work surface. Top bottom half of each with Muenster cheese, poblano strips, goat cheese and green onions. Fold tortillas in half to enclose filling.
• Heat oiled griddle or large nonstick pan over medium-high heat; brush top of quesadillas with oil and place on griddle, oiled side down.
• Cook until one side is golden and crispy, 1 to 2 minutes, rotating them as they cook to prevent burning before the cheese can melt. Brush tops with a bit more oil. Turn them over to cook other side until golden and crispy and cheese has melted, 1 to 2 minutes.
• Cut quesadillas in half; top with salsa and drizzle with crema, if using. Serve immediately.