Cheese and Poblano Quesadillas

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

Be the first to add a photo of this recipe!

Ingredients

1 1/2	cups	cheese	manchego, shredded
1	cup	cheese	panela, shredded
1/2	cup	cotija cheese	grated
6	each	flour tortillas
1/2	cup	chipotle salsa
4	each	poblano peppers	roasted, peeled, seeded and julienned
2	tablespoons	butter	unsalted, melted

Directions

In a bowl, mix together the cheeses.

Lay the tortillas on a counter.

Divide the cheese mix into 6 portions and spread over half of each tortilla.

If desired, sprinkle about a tablespoon of salsa over each.

Arrange the chile strips evenly over the cheese.

Fold the tortillas over to enclose the filling and brush the tops with butter.

Preheat the oven to 350 degrees F.

Place a dry griddle or cast-iron skillet over medium-high heat.

Place the tortillas buttered side down in the pan.

Cook until very light golden,a bout 1 minute.

Then brush the uncoated sides with butter and flip over.

Cook until golden, and transfer to a baking sheet.

When all the quesa- dillas are cooked, transfer the baking sheet to the oven and bake 10 min-utes, until the cheese begins to ooze.

Serve hot, whole or cut into wedges.

NOTE: Manchego Cheese: There are two kinds of manchego used in mexican cooking - and neither is the high-priced Spanish variety sold in upscale cheese shops.

There is a hard variety (called viejo) and a soft, semifirm, golden one that is an excellent melter.

The soft one is used most often for cooking.

Monterey Jack or muenster can be substituted.

Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese, similar to feta in appearance.

Romano or washed and dried feta are good substitutes.

Panela Cheese: is a mild, milky-tasting, fresh white cheese often sold in rounds.

A ricotta, farmer's or dry cottage cheese can be substituted.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

Oregano

by Laurie

General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family....

Member Review

Boston Baked Beans For 3 1/2 Qt. Crockpot

This is really an old fashioned taste for baked beans, the only thing I changed was I used dark corn syrup instead of molasses. That is because my family likes that better than molasses and I use that instead of molasses all the time and in all my recipes, always have ever sence I realized that it taste just like it except a milder version.

Reviewed by whiteswan