Roasted Poblano and Cheese Quesadillas

Blackened poblano chiles with melted Oaxacan and cheddar cheese between a crisped flour tortilla is a Tex-Mex vegetarian staple that proves simple ingredients, treated right, are all you need for a satisfying meal.

Serves: 4

Ingredients

• 4 poblano chiles
• 8 large flour tortillas (25 cm / 10-inch)
• 250 g (9 oz) Oaxacan cheese (or mozzarella), shredded
• 150 g (5 oz) sharp cheddar, shredded
• 1 white onion, thinly sliced
• 2 tbsp (30 ml) butter or vegetable oil
• 1/2 tsp (2.5 ml) garlic powder
• Salt to taste

To Serve

• Guacamole
• Sour cream or Mexican crema
• Pico de gallo or fresh salsa

Instructions

1. Roast poblanos directly over a gas flame or under the broiler, turning with tongs every 2 minutes, until completely charred all over, about 8–10 minutes. Place in a sealed plastic bag or covered bowl for 10 minutes to steam.
2. Peel off charred skin under cold running water. Stem, seed, and slice poblanos into 5mm (1/4-inch) strips (rajas). Set aside.
3. Melt 1 tbsp (15 ml) butter in a wide skillet over medium heat. Add sliced onion with garlic powder and a pinch of salt. Cook stirring occasionally 12–15 minutes until golden and caramelized. Combine with poblano strips.
4. Heat a large skillet or griddle over medium-high. Brush lightly with butter.
5. Place one tortilla in skillet. Sprinkle half the tortilla with a mix of Oaxacan and cheddar cheeses, then add a generous spoonful of the poblano-onion mixture. Fold tortilla in half.
6. Cook 2–3 minutes per side until golden and crispy and cheese is fully melted. Repeat with remaining tortillas.
7. Slice each quesadilla into three wedges and serve immediately with guacamole, crema, and pico de gallo.

Cook's Notes: Roasting the poblanos until fully blackened — not just spotted — makes peeling much easier and gives a sweeter, smokier flavor. Pre-shredded cheese contains anti-caking agents that impede melting; shred your own for best results.