Cheese and Chile Quesadillas
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Prep Time: 25 minutes
Cook Time: 30 minutes
These could not be simpler to make. If you are in a hurry, use canned green chiles, draining them well. You can also omit the green onions, if you like. Accompany the quesadillas with a bowl of fresh tomato salsa.
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- 2 large poblano chiles
- 12 flour tortillas
- 3 cups shredded Monterey jack cheese
- 1 cup finely chopped green onions
- Salt and ground pepper to taste
- Vegetable oil
- Fresh cilantro leaves, torn
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.
Directions:Preheat a broiler. Place the chiles on a baking sheet and broil, turning as needed, until the skins blacken and blister. Do not overcook as they will fall apart. Remove from the broiler, drape loosely with aluminum foil, let cool, then peel away the skins. Cut the chiles in half lengthwise, remove and discard the seeds and stems and finely dice or cut into long, thin strips.
Place the flour tortillas in a single layer on a work surface. Scatter about 1/4 cup of the cheese over half of each tortilla. Top with the chiles and green onions, dividing them evenly. Sprinkle with salt and pepper. Carefully fold each tortilla in half; do not press down on them or they may crack.
Heat a stove-top grill pan or a heavy frying pan over medium heat. Lightly oil the pan.
Place as many tortillas as will fit on the pan without crowding and weight them down with a pan lid. Cook until golden brown on the first side, about 4 minutes. Carefully flip them over, replace the lid and cook on the second side until golden and the cheese is melted, about 4 minutes longer. Remove from the griddle or pan and keep warm. Repeat with the remaining filled tortillas.
Cut each filled tortilla in half, sprinkle with the cilantro leaves and serve at once.
Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).