cheese and poblano quesadillas

How To Make cheese and poblano quesadillas

• 1

  Turn on broiler.
• 2

  Cut Poblano peppers in half and remove seeds.
• 3

  Remove husks and wash tomatillos. Cut into quarters if small and 1/8 ths if large.
• 4

  Place peppers and tomatillos on a baking sheet skin side up
• 5

  Roast until skins start to turn black. Be sure to watch closely, they burn quickly.
• 6

  Remove from oven and let cool.
• 7

  Once peppers and tomatillos are cool enough to touch, chop and set in seperate bowls.
• 8

  Mix cheeses together in a bowl.
• 9

  Set all the bowls next to your stove.
• 10

  Place a drop of oil on griddle or castiron skillet and spread with a paper towel to cover the surface. Heat on medium high.
• 11

  Place 6 flour tortillas on a plate and butter the one on top. Take top tortilla and place butter side down onto skillet.
• 12

  Sprinkle with cheeses, tomatillos and peppers. Fold tortilla over filling.
• 13

  Allow to cook until brown on that side. Flip over with a spatula and brown the other side.
• 14

  Repeat with each tortilla.
• 15

  Serve with a touch of sour cream.
• 16

  If you have any filling left over, sprinkle on top of the sour cream.
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