Ingredients for Quesadillas With Roasted Poblanos And Onions Rajas
- Poblano Peppers
- Corn Oil
- 1 medium yellow onion, thinly sliced
- Kosher Salt
- Pepper
- 1 1/2 teaspoons olive oil
- Flour Tortillas
- Monterey Jack Cheese
- Cilantro
- Sour cream, for serving
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How to Make Quesadillas With Roasted Poblanos And Onions Rajas
- Preheat oven to 150°F (lowest setting) and place a baking sheet inside.
- If you haven't already, roast and peel 2 large poblano peppers. Discard stems and seeds.
- Slice the roasted poblanos into 1/4-inch strips and set aside.
- Heat 1 teaspoon olive oil in a 10- or 12-inch nonstick skillet over medium-high heat.
- Add 1 medium yellow onion, thinly sliced, and cook, stirring frequently, until softened and lightly browned (3-5 minutes).
- Add the poblano strips to the skillet. Season generously with salt and freshly ground black pepper. Cook, stirring occasionally, until peppers are heated through (about 2 minutes).
- Transfer the poblano and onion mixture to a plate. Wipe the skillet clean.
- Heat 1/2 teaspoon olive oil in the same skillet over medium-high heat.
- Place one 8-inch flour tortilla in the skillet. Sprinkle 1/4 cup shredded Monterey Jack cheese over one half of the tortilla. Top with 1/4 of the poblano-onion mixture and 1 tablespoon chopped fresh cilantro.
- When the tortilla is toasty and lightly browned on the bottom (about 2-3 minutes), fold in half and press with a spatula to flatten and melt the cheese.
- Transfer the quesadilla to the preheated baking sheet in the oven to keep warm.
- Repeat steps 8-11 to make 3 more quesadillas. Cut each quesadilla into wedges and serve immediately with sour cream on the side.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
6g
Fat
77g
Carbs
7g
