Roasted Poblano Quesadillas with Avocado Salsa Verde

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Roasted Poblano Quesadillas with Avocado Salsa Verde

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • For the Tortillas
  • 2 poblano peppers
  • 1/2 onion
  • 3-4 flour tortillas
  • 1 cup refried beans
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped cilantro (approx 1/2 a bunch)
  • salt
  • freshly ground pepper
  • For the Avocado Salsa Verde
  • 4 tomatillos
  • 1 serrano pepper (or 1 jalapeño pepper)
  • 1/2 onion
  • 1 garlic clove
  • 10-12 sprigs cilantro
  • 1 avocado
  • salt to taste
Difficulty:

Roasted poblanos have such a unique flavor and these quesadillas are proof that it only take a few key ingredients to make a mouthwatering meal. Dip these quesadillas in an Avocado Salsa Verde and your loved ones will look at you differently the rest of the night!

Directions

  1. Start by rinsing 2 poblano peppers.
  2. Roast the poblanos in the oven for 15-20 minutes at 400ºF.
  3. If you are building a green sauce, you can also roast 4 tomatillos in the same pan as the poblanos. But remember that the tomatillos will need less time roasting. Take them out when they start to turn army green, about 8-12 minutes.
  4. Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 1/2 of a serrano pepper (or 1/2 of a jalapeno pepper). Pulse blend and taste for heat, adding the additional 1/2 of the serrano (or jalapeno) if you want more heat. Add the avocado to the blender and combine with the salsa verde. Salt to taste.
  5. The poblanos will need about 15-20 minutes in the oven before they are slightly charred.
  6. Pull off any loose or charred bits of skin, but don't worry about getting every last piece.
  7. De-stem and de-seed the poblanos, and then cut them into strips.
  8. Saute 1/2 an onion in a dollop of oil over medium heat.
  9. When the onion is tender (4-6 minutes), add the poblano strips along with a generous pinch of salt and some freshly ground pepper. Saute for a couple minutes.
  10. Meanwhile, shred approximately 2 cups of Monterey Jack cheese and chop 1/2 cup worth of cilantro (1/2 a bunch).
  11. Heat a comal/skillet over medium heat.
  12. Warm up the tortillas before building the quesadillas (I usually give them 15-30 seconds on the comal right before building).
  13. Each quesadilla gets a layer of refried beans, cheese, poblano-onion mixture, cilantro, and cheese.
  14. Fill only half of the tortilla so you can fold it onto itself.
  15. Cook the quesadillas for 2-3 minutes per side or until the cheese is melted and they start to turn golden brown. Serve immediately.

Chef Notes


You can use canned or homemade refried beans for this recipe. Flipping the poblanos halfway through the roasting period will give them a more even char. If you are using canned tomatillos for the Avocado Salsa Verde, don't bother roasting them. It won't have the same effect as roasting fresh tomatillos.

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