Quick Quesadilla with Roasted Chile Poblano

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A quick quesadilla is always a hot satisfying lunch, and chile poblano give it the right zing!



1 chile poblano

4 x 8″ flour tortillas (20cm)

4 oz white cheese (113gr)


Roast chile poblano over a gas flame or under a hot broiler. For more information, see the recipe for Poblano Vichyssoise . Peel, remove the seeds and stem, rinse and chop into strips.

Heat a griddle over a medium flame. When the griddle is hot, place the tortilla on the griddle. Add the cheese, and a portion of the chile poblano strips. Fold the tortilla over the fillings, and toast until the cheese is melting and bubbly. Fill and toast the remaining tortillas.