Roasted Poblano Quesadillas

Name: Roasted Poblano Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 -3 quesadillas
Ingredients: 2 poblano peppers; 1/2 onion; 3-4 flour tortillas; 1 cup refried beans; 2 cups shredded Monterey jack cheese; 1/2 cup chopped cilantro; salt; freshly ground pepper; 4-5 tomatillos; 1 serrano (or jalapeno); 1/2 onion; 1 garlic clove; 10-12 sprigs cilantro; 1 avocado; salt to taste

User Reviews

4.3

21 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 -3 quesadillas
Calories
726 kcal
Course
Main Course
Cuisine
Vegetarian

Roasted Poblano Quesadillas

Talon Bruce

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This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde!

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Ingredients

Servings

2 poblano peppers
1/2 onion
3-4 flour tortillas
1 cup refried beans
2 cups shredded Monterey jack cheese
1/2 cup chopped cilantro approx 1/2 a bunch
salt
freshly ground pepper

Avocado Salsa Verde

4-5 tomatillos
1 serrano (or jalapeno)
1/2 onion
1 garlic clove
10-12 sprigs cilantro
1 avocado
salt to taste

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Instructions

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.

Notes

You can get away with using canned beans for this recipe because you'll be getting most of the flavor from the poblanos.
Flipping the poblanos halfway through the roasting period will give them a more even char.