Poblano Cheese Quesadilla (Print Version)

# Ingredients:

→ For the Quesadilla

01 - 1 large flour tortilla
02 - ¾ cup Monterey Jack cheese, shredded (or substitute mozzarella or pepper jack)
03 - ½ poblano pepper, roasted, peeled and sliced
04 - ⅙ teaspoon garlic powder
05 - ½ tablespoon fresh cilantro, chopped (optional)
06 - ½ tablespoon unsalted butter

→ Optional Toppings

07 - Sour cream
08 - Salsa or hot sauce
09 - Diced avocado
10 - Lime wedges

# Instructions:

01 - Let's start with the star of the show - that gorgeous poblano pepper! Turn your oven to broil and position a rack near the top. Place your whole poblano pepper on a baking sheet and pop it under the broiler, leaving the door cracked just a bit. We're looking for the skin to blister and blacken - this usually takes just 2-3 minutes per side, so keep a close eye on it! Use tongs to rotate the pepper a few times until it's blistered all over. This roasting brings out the pepper's natural sweetness and adds a lovely smoky flavor.
02 - Once your poblano is nicely blistered all over, carefully remove it from the oven (it's hot!) and immediately place it in a paper bag or a sealed container. This traps the steam and helps loosen that charred skin, making it much easier to peel. Let it hang out in there for about 5-10 minutes while it cools down enough to handle. Then, using your fingers or the back of a knife, gently scrape away all that blackened skin and discard it. Remove the stem and seeds too. Don't worry if your pepper tears a bit during this process - we're going to slice it anyway!
03 - Now that your poblano is ready, slice it into strips and set aside. Make sure your cheese is shredded and ready to go, and your cilantro is chopped if you're using it. This quesadilla comes together really quickly once you start cooking, so having everything prepped and within arm's reach is key to success! If your tortillas are uncooked, go ahead and cook them according to the package directions before proceeding.
04 - Heat a large non-stick skillet over medium heat. Add your butter and let it melt, swirling it around to coat the pan. As soon as it's melted, lay your flour tortilla flat in the skillet. Now it's time to work quickly! Sprinkle the shredded cheese evenly across the entire tortilla, making sure to get all the way to the edges - that crispy cheese that hangs over a bit is the best part!
05 - While the cheese is just starting to melt, arrange those roasted poblano strips all over the tortilla. You want good pepper coverage in every bite! Sprinkle the garlic powder evenly across everything, then scatter the chopped cilantro on top if you're using it. The cilantro adds a fresh, bright note that balances the rich cheese and smoky pepper beautifully.
06 - Once your cheese is starting to get melty and everything's in place, use a spatula to carefully fold the tortilla in half, creating a half-moon shape. Press down gently with your spatula to help seal it. Let it cook for about 2 minutes until the bottom side is golden brown and crispy. Then, with a confident flip of your spatula, turn it over and cook the other side for another 1-2 minutes until it's equally golden and crispy, and the cheese inside is completely melted.
07 - Transfer your beautiful quesadilla to a cutting board and resist the urge to dig in immediately! Letting it rest for 1-2 minutes allows the cheese to set slightly so it doesn't all ooze out when you cut it. After the brief rest, use a sharp knife or pizza cutter to slice it into triangles. Serve it up hot with your favorite toppings - a dollop of sour cream, some salsa, or maybe a squeeze of lime juice. Each bite gives you that perfect combination of crispy tortilla, gooey cheese, and smoky poblano flavor!

# Notes:

01 - This simple but flavorful quesadilla combines the smoky depth of roasted poblano peppers with melty cheese for a quick meal or satisfying snack.
02 - Poblano peppers are generally mild with just a hint of heat, but occasionally you might get a spicier one - it's part of their charm!
03 - Feel free to customize your quesadilla with other vegetables like roasted corn, sautéed mushrooms, or caramelized onions.
04 - If you're short on time, you can substitute canned roasted poblano or green chile peppers, though the flavor won't be quite as fresh and smoky.

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