Poblano and Cheese Quesadillas
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 43 min.
Ready in
Ingredients
for
6
- For Guacamole
- 2 ripe Avocados (peeled and chopped)
- 1 medium Red onion (finely chopped)
- 2 green chili peppers (seeds removed; finely chopped)
- 2 Tbsps lemon juice
- ½ tsp salt
- ½ tsp ground Black pepper
- For Quesadillas
- 2 cups prepared Tomato salsa (drained)
- 0.333 cup finely chopped scallions
- ½ cup fresh cilantro (rinsed and finely chopped)
- ½ tsp ground Cumin
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps butter (melted)
- 6 Flour tortillas
- 2 cups shredded monterey jack cheese
- 2 poblano chilis (rinsed; trimmed and sliced into rings)
Preparation steps
1.
For Guacamole:
2.
In a medium non-reactive bowl, combine avocados, onion, chili peppers, lemon juice, salt and pepper until creamy.
3.
Cover with plastic wrap making sure the plastic touches the guacamole to prevent the air from discoloring the dip. Chill for at least 1 hour prior to serving. Serve with quesadillas.
4.
For Quesadillas:
5.
In a non-reactive bowl, combine salsa, scallions, cilantro, cumin, salt and pepper.
6.
Heat a large skillet over medium-high heat. Lightly brush one side of the tortilla with melted butter. Add the tortilla to the hot skillet. Spoon the prepared salsa over half of the tortilla, sprinkle a handful of cheese over the salsa and top with sliced poblano peppers. Once cheese has melted, fold tortilla in half and remove from skillet. Repeat process with remaining tortillas. Cut into quarters and serve with guacamole.
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