ROASTED POBLANO QUESADILLAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the broiler to high.
- Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
- Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
ANDOUILLE AND POBLANO QUESADILLAS
These quesadillas are unique and filling - with a bit of a kick! If you have any leftover filling, scramble with some eggs for a Tex-Mex breakfast.
Provided by Stephanie S
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
- Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
- Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.
Nutrition Facts : Calories 598.3 calories, Carbohydrate 47.7 g, Cholesterol 63.8 mg, Fat 35.9 g, Fiber 4 g, Protein 22 g, SaturatedFat 15.9 g, Sodium 966.6 mg, Sugar 4.5 g
POBLANO AND CHEESE QUESADILLAS
Adapted from "Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina" by Sandra A. Gutierrez.
Provided by gailanng
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To roast peppers: On a gas stove, place directly over the flame, rotating them until skins have blackened, about 6 minutes. Place in a bowl, cover with plastic wrap and let steam for 20 minutes. Use sharp knife to scrape off skins; remove seeds and veins. You can also roast peppers under a broiler or on a grill, turning until nicely charred.
- Place tortillas on work surface. Top bottom half of each with Muenster cheese, poblano strips, goat cheese and green onions. Fold tortillas in half to enclose filling.
- Heat oiled griddle or large nonstick pan over medium-high heat; brush top of quesadillas with oil and place on griddle, oiled side down.
- Cook until one side is golden and crispy, 1 to 2 minutes, rotating them as they cook to prevent burning before the cheese can melt. Brush tops with a bit more oil. Turn them over to cook other side until golden and crispy and cheese has melted, 1 to 2 minutes.
- Cut quesadillas in half; top with salsa and drizzle with crema, if using. Serve immediately.
Nutrition Facts : Calories 432.5, Fat 23.8, SaturatedFat 13.4, Cholesterol 54, Sodium 732.4, Carbohydrate 34.1, Fiber 3.6, Sugar 1.9, Protein 20.9
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