Cheese and Poblano Quesadillas

Cheese And Poblano Quesadillas

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Kristi Luce


This is an adopted recipe which I have adapted and made my owm. I hope you will enjoy!


☆☆☆☆☆ 0 votes

20 Min
5 Min


  • 1 1/2 c
    cheddar cheese, shredded
  • 1/2 c
    grated cotija cheese
  • 6
    flour tortillas
  • 1/2 lb
    tomatillos, fresh
  • 4
    poblano chiles, roasted
  • 2 Tbsp
    butter, softened

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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