Quesadillas With Roasted Poblanos And Onions Rajas Food

QUESADILLAS WITH ROASTED POBLANOS AND ONIONS (RAJAS)

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.

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.