Poblano (Rajas) Quesadillas
Roasted poblano peppers (rajas) and Oaxaca, Asadero, Quesillo, or Monterey jack cheese are the fillings for these quesadillas. Make your own Pico de Gallo to spoon on top.
- 2 or 3 medium fresh poblano peppers
- 4 fresh corn tortillas
- ½ pound Oaxaca, Asadero, Quesillo, or Monterey jack cheese, cut into cubes or torn into small pieces
- ½ tablespoon oil
1Place the peppers in the broiler, turning every 2 minutes until the skins are mostly black. Remove and add peppers to a mixing bowl. Seal the top to let the peppers steam for about 10 minutes.
2When cool enough to touch the peppers, peel away the charred skins. Remove the stems and seeds and slice into strips.
3Set a frying pan over medium-low heat
4Add a tortilla to the pan; top with 1/4 of the cheese and 1/4 of the pepper strips.
5Fold the tortilla over and cook about 2 minutes.
6Flip and cook another 2 to 3 minutes.
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