Quesadillas With Roasted Poblanos And Onions Rajas Food
QUESADILLAS WITH ROASTED POBLANOS AND ONIONS (RAJAS)
From the July 2007 Fine Cooking. Simple and satisfying and not too spicy. Serves 4 as a main dish, 6 to 8 as an appetizer. The time assumes already roasted poblanos.
Provided by BarbryT
Categories Southwestern U.S.
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 423.1, Fat 29.4, SaturatedFat 15.6, Cholesterol 62.9, Sodium 513.3, Carbohydrate 22.5, Fiber 2.7, Sugar 1.7, Protein 18.2
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.
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- Move oven rack to be positioned 6 inches from broiler. Turn broiler on. Line a baking sheet with aluminum foil and arrange poblanos on the sheet, skin side up. Broil for 5-10 minutes, until the skin is blackened and blistered. Immediately transfer to a medium bowl and cover with a tight fitting lid or plastic wrap. Allow to sit for at least 10 minutes.
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- Heat canola oil in a 10 inch skillet over medium high heat. Add the onion, and cook until softened, 3-5 minutes. Add the garlic, thyme, and oregano and cook until fragrant, about 30 seconds. Stir in the cream and cook until thickened, about 1-2 minutes. Add the lime juice, salt, pepper, and poblanos. Cook until heated through, about 2-3 minutes. Remove from heat.
- Move oven rack to center position and heat to 350°F. Arrange 4 tortillas on a baking sheet. Cover each with 1/3 cup of monterey jack, followed by equal portions of the poblano mixture. Top each with an additional 1/3 cup of monterey jack. Place the remaining tortillas on the tops and press down gently. Bake for about 10 minutes, until the cheese is melted and the tops of the tortillas are beginning to brown. Allow to cool for 2-3 minutes before slicing.
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