Quesadillas With Roasted Poblanos And Onions Rajas Recipes

Steps:

• Place a baking sheet in the oven and heat on 150 or its lowest setting;
• Roast and peel poblanos, discard stem and seed clusters. (Or if you are fortunate, buy roasted poblanos at your farmer's market!) Slice in 1/4 inch strips and set aside.
• Heat 1 T oil in 10- or 12-inch nonstick skillet over medium high heat. Add the onion and cook, stirring frequently, until soft and lightly browned 3 to 5 minutes.
• Add the poblano strips, season generously with salt and pepper, and cook stirring occasionally until the peppers are heated through (1 to 2 minutes more).
• Transfer to a plate or bowl and wipe skillet clean.
• Heat 1/2 teaspoon oil over medium high heat. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano/onion mixture and a quarter of the herb. When the tortilla smells toasty and the bottom is browned in spots (in 1 or 2 minutes), fold it in half, pressing with a spatula to flatten.
• Transfer to baking sheet in oven to keep warm. Repeat the steps to make 3 more quesadillas, Cut each into wedges and serve with the sour cream on the side.