Roasted Poblano, Onion & Jack Quesadilla
Inspired by a Fine Cooking recipe. The quantities are quite different, so definitely check out the original recipe if you want to make smaller quesadillas with fewer peppers. Changes made include more poblanos, larger tortillas, and less cilantro. The method, however, is nearly identical.
Inspired by a Fine Cooking recipe. The quantities are quite different, so definitely check out the original recipe if you want to make smaller quesadillas with fewer peppers. Changes made include more poblanos, larger tortillas, and less cilantro. The method, however, is nearly identical.
- Carbohydrate 12.771 g
- Cholesterol 0 mg
- Fat 0.27 g
- Fiber 2.025 g
- Protein 2.7 g
- Saturated Fat 0.02835 g
- Serving Size 1 1 serving (138g)
- Sodium 1172.19 mg
- Sugar 10.746 g
- Trans Fat 0.07965 g
- Calories 54 calories
Step-by-step
- To roast the peppers using a gas flame: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper.
- To roast the peppers in the oven: Preheat the oven to 400°F. Halve and seed the peppers and place on a parchment-lined baking sheet. Roast for about 30 to 35 minutes or until charred in some places. (Don't let them get too black or you will have trouble peeling them.)
- Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they're cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters (if you haven't already). Slice the peppers into ½-inch-wide strips and put them in a small bowl.
- Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting).
- Meanwhile: heat 1 tablespoon of the oil in a large 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 with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.
- Heat 1 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it half of the cheese, half of the poblano mixture, and half of the cilantro.
- When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it.
- Transfer to the baking sheet in the oven to keep warm.
- Repeat with the remaining ingredients to make one more quesadilla.
- Cut each quesadilla into wedges and serve with the sour cream or creme fraiche on the side — I like to open my quesadilla up and drop spoonfuls of creme fraiche inside.
A Weeknight Winner: Roasted Poblano, Onion & Jack Quesadillas
Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the never-ending cycle of laundry and dinner prep, finding time for anything beyond survival mode feels like a luxury. But even amidst the chaos, I cherish those precious moments when I can create something delicious and satisfying for my family, a meal that tastes as good as it makes me feel. This Roasted Poblano, Onion & Jack Quesadilla recipe is one of those moments. It’s simple enough for a busy weeknight, yet elegant and flavourful enough to impress even the pickiest eaters.
The beauty of this recipe lies in its adaptability. I often find myself improvising based on what I have on hand. Sometimes I swap out the Monterey Jack for cheddar or pepper jack, depending on my mood. Other times, I add a sprinkle of cumin or chili powder to the poblanos for an extra kick. The possibilities are endless! The key is to embrace the flexibility and make it your own.
The magic of roasting: Roasting the poblanos is an essential step in this recipe. The process intensifies their flavor and adds a beautiful smoky depth that elevates the entire dish. I've tried both gas stovetop and oven methods and both produce delicious results. If you're pressed for time, the oven method is a great time-saver. Just make sure to watch them closely to prevent over-charring.
Beyond the quesadilla: While this recipe is perfect as a standalone meal, it also makes a fantastic appetizer. The quesadillas can be easily halved or quartered, creating small, bite-sized portions ideal for sharing. I love serving them at parties or potlucks, where their vibrant colors and enticing aroma always draw a crowd.
The heart of home cooking: For me, cooking isn't just about sustenance; it's about creating memories. The smell of roasted peppers filling the kitchen, the sizzle of the tortillas in the pan, the happy chatter of my family around the dinner table – these are the moments that truly matter. This simple quesadilla recipe is a testament to that: a quick, easy, and utterly delicious dish that brings a bit of joy to even the busiest of evenings. It’s a reminder that even in the midst of a busy life, we can always find time to nourish our bodies and souls with a little bit of homemade goodness.
Serving suggestions: While the recipe suggests sour cream or crème fraîche, I often experiment with other toppings. A dollop of guacamole or salsa adds a refreshing contrast, while a sprinkle of fresh cilantro brightens up the flavors. Feel free to get creative and explore different combinations to find your perfect match!
So, whether you're a seasoned chef or a kitchen novice, give this Roasted Poblano, Onion & Jack Quesadilla recipe a try. It's a guaranteed crowd-pleaser that's sure to become a staple in your family's recipe repertoire. And remember, even the simplest meals can be extraordinary when made with love.
A note on tortillas: I prefer using larger, 10-inch flour tortillas for this recipe. They provide ample space to distribute the fillings evenly, resulting in a more satisfying quesadilla. However, you can easily adapt the recipe to use smaller tortillas, just adjust the quantity of fillings accordingly.
Storing leftovers: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in a microwave or skillet, making them a perfect quick lunch or snack.
