Poblano And Rosemary Veggie Quesadillas Food

ROASTED POBLANO QUESADILLAS

Steps:

• Start by rinsing 2 poblano peppers. Roast the poblanos in the oven for 25-30 minutes at 400F.
• If you are building the Avocado Salsa Verde, you can also roast 4 tomatillos in the same pan as the poblanos. But remember that the tomatillos will need less time roasting. Take them out when they start to turn army green, approx 10-15 minutes.
• Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 1/2 of a serrano pepper (or 1/2 of a jalapeno pepper). Pulse blend and taste for heat, adding the additional 1/2 of the serrano (or jalapeno) if you want more heat. Add the avocado to the blender and combine well. Salt to taste.
• Once the poblanos have roasted, let them cool and then pull off any loose bits of skin, but don't worry about getting rid of every last piece.
• De-stem and de-seed the poblanos, cutting them into thin, bite-sized strips.
• Saute 1/2 an onion in a dollop of oil over medium heat. When the onion is tender (4-6 minutes) add the poblano strips along with a generous pinch of salt and some freshly ground pepper. Let this mixture saute for a few minutes.
• Heat up a wide skillet over medium heat. Warm up the tortillas before building the quesadillas (I usually give them 30-60 seconds in the skillet right before building).
• Each quesadilla gets a layer of refried beans, cheese, poblano-onion mixture, cilantro, and cheese. Fill only half of the tortilla so you can fold it onto itself.
• Cook the quesadillas for 2-3 minutes per side or until the cheese is melted and they start to turn golden brown.
• Serve immediately.

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.

CRAVE-WORTHY VEGETABLE QUESADILLAS

Steps:

• Heat the oil or butter in a wide skillet over medium-high heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes.
• Stir the mushrooms around the pan, and then add the sliced onions, peppers, onion powder, garlic powder, cumin, oregano, smoked paprika, pepper and the salt. Cook the vegetables until the onions have softened and smell sweet, about 5 minutes. Add the kale or spinach and cook until bright green and wilted, another 2 to 3 minutes.
• Make quesadillas or transfer the cooked vegetables to an airtight container and refrigerate up to 5 days.
• Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan.
• Spread a quarter of the cheese over the tortilla and then spoon a quarter of the cooked vegetable mixture onto one half. Carefully fold the tortilla in half, and then use a spatula to press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes.
• Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadillas.
• Keep cooked quesadillas warm in a 200 degree F oven while you finish making the remaining quesadillas.

REUBEN QUESADILLAS

Steps:

• Preheat oven to 375 degrees. In saute pan, saute the onions in 1 tablespoon oil until lightly tanned. Add sauerkraut (watch out for splashing) and cook for 8 minutes more until dried. Using a plate as a template, cut tortillas to even rounds with paring knife. Lightly coat bottoms of 3 tortillas with vegetable oil and lay out on cutting board. Spread with 1/2 of the cheese. coat with single layer of corned beef, then sauerkraut. Cover with another single layer of corned beef, then with remaining cheese and tortillas. Press down to compact. Lightly coat tops with vegetable oil. Bake for 10 minutes until lightly browned on the outside and melted on the inside. Cut each quesadilla into 8 wedges. Serve with Russian Dressing.
• Mix all ingredients together well, and chill until needed.

CHICKEN AND ROASTED POBLANO QUESADILLA WITH AVOCADO CREAM

Steps:

• Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes.
• Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.
• Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil.
• Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl.
• Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl.
• Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.

ROASTED GARLIC AND CARNITAS QUESADILLAS

Steps:

• Preheat oven to 325 degrees.
• Drizzle 1 teaspoon of the olive oil over each head of garlic and then wrap in aluminum foil. Place on a cookie sheet and bake 1 hour 15 minutes, or until soft throughout. Set aside to cool.
• Reduce the oven temperature to 300 degrees.
• When the garlic is cool enough to handle, slice each head in half across the width and squeeze the roasted garlic paste into a bowl, discarding the skins.
• Lay the tortillas out on a counter and, with a spatula, spread a thin, even layer of garlic paste over the entire surface of each one. Divide the carnitas in thirds and spread over the bottom half of each tortilla. Sprinkle with the cheese. Fold over the top half to enclose the filling. Brush the top sides with the remaining 2 teaspoons of oil.
• Heat a griddle or dry cast iron skillet over medium-high heat. Place a stuffed tortilla, oiled side down, in the pan and toast about a minute on each side, just to heat through. Keep warm on a tray in the oven while finishing the rest. Cut into wedges and serve immediately with the Green Chile Paste.