Cheese and Poblano Quesadillas
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- 1 1/2 c
- cheddar cheese, shredded
- 1/2 c
- grated cotija cheese
- flour tortillas
- 1/2 lb
- tomatillos, fresh
- poblano chiles, roasted
- 2 Tbsp
- butter, softened
1Turn on broiler.
2Cut Poblano peppers in half and remove seeds.
3Remove husks and wash tomatillos. Cut into quarters if small and 1/8 ths if large.
4Place peppers and tomatillos on a baking sheet skin side up
5Roast until skins start to turn black. Be sure to watch closely, they burn quickly.
6Remove from oven and let cool.
7Once peppers and tomatillos are cool enough to touch, chop and set in seperate bowls.
8Mix cheeses together in a bowl.
9Set all the bowls next to your stove.
10Place a drop of oil on griddle or castiron skillet and spread with a paper towel to cover the surface. Heat on medium high.
11Place 6 flour tortillas on a plate and butter the one on top. Take top tortilla and place butter side down onto skillet.
12Sprinkle with cheeses, tomatillos and peppers. Fold tortilla over filling.
13Allow to cook until brown on that side. Flip over with a spatula and brown the other side.
14Repeat with each tortilla.
15Serve with a touch of sour cream.
16If you have any filling left over, sprinkle on top of the sour cream.