Ingredients with Measurements:
- 4 large poblano peppers
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 8 flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional toppings: sour cream, salsa, guacamole
Special equipment needed:
- Baking sheet
- Aluminum foil
- Large skillet or griddle
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. Place the poblano peppers on the baking sheet and drizzle with 1 tablespoon of olive oil.
4. Roast the peppers in the oven for 20-25 minutes, until the skin is blistered and charred.
5. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
6. After 10 minutes, remove the peppers from the bowl and peel off the skin. Remove the stem and seeds, then slice the peppers into thin strips.
7. In a large skillet or griddle, heat the remaining 1 tablespoon of olive oil over medium heat.
8. Add the diced onion and minced garlic to the skillet and cook until softened, about 5 minutes.
9. Add the sliced poblano peppers, ground cumin, smoked paprika, and salt to the skillet. Cook for another 5 minutes, until the peppers are tender and the spices are fragrant.
10. Remove the skillet from the heat and set aside.
11. Heat a separate skillet or griddle over medium heat.
12. Place a tortilla on the skillet and sprinkle 1/4 cup of shredded cheese on one half of the tortilla.
13. Spoon some of the poblano pepper mixture over the cheese.
14. Fold the other half of the tortilla over the filling and press down lightly with a spatula.
15. Cook the quesadilla for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted.
16. Repeat with the remaining tortillas and filling.
17. Cut the quesadillas into wedges and serve with optional toppings.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Skillet or griddle temperature: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 26g
Saturated fat: 11g
Cholesterol: 50mg
Sodium: 900mg
Total carbohydrates: 38g
Dietary fiber: 3g
Sugar: 3g
Protein: 17g
Substitutions for ingredients:
- Poblano peppers can be substituted with bell peppers or Anaheim peppers.
- Flour tortillas can be substituted with corn tortillas.
- Shredded cheese can be substituted with crumbled queso fresco or goat cheese.
Variations:
- Add cooked chicken, beef, or shrimp to the filling for added protein.
- Use different spices, such as chili powder or oregano, to change up the flavor profile.
- Add sliced mushrooms or zucchini to the filling for added vegetables.
Tips and tricks:
- To make the quesadillas extra crispy, brush the tortillas with a little bit of oil before cooking.
- Don't overfill the quesadillas, or they will be difficult to flip and may fall apart.
- Use a sharp knife or pizza cutter to cut the quesadillas into wedges.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quesadillas, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with fresh cilantro or chopped scallions.
Garnishes:
Sour cream, salsa, guacamole, fresh cilantro, chopped scallions
Pairings:
Serve the quesadillas with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, corn salad, avocado salad
Troubleshooting advice:
- If the quesadillas are falling apart, try using less filling or pressing down on them with a spatula while cooking.
- If the tortillas are burning before the cheese is melted, turn down the heat on the skillet or griddle.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw poblano peppers.
Food history:
Quesadillas originated in Mexico and are typically made with tortillas and cheese. The addition of roasted poblano peppers adds a smoky, slightly spicy flavor to this classic dish.
Flavor profiles:
Savory, cheesy, smoky, slightly spicy
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or cut them into smaller wedges for a party appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican