Quesadillas With Roasted Poblanos and Onions (Rajas) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From the July 2007 Fine Cooking. Simple and satisfying and not too spicy. Serves 4 as a main dish, 6 to 8 as an appetizer. The time assumes already roasted poblanos. Ingredients:
2 small fresh poblano peppers |
1 tablespoon corn oil |
1/2 large onion, thinly sliced lengthwise (about 1 and 1/2 c) |
kosher salt |
pepper, freshly ground |
2 teaspoons oil |
4 flour tortillas (8-inch) or 4 corn |
2 cups grated monterey jack cheese (about 8 oz.) |
1/2 cup loosely packed cilantro (or parsley) |
1/2 cup sour cream |
Directions:
1. Place a baking sheet in the oven and heat on 150 or its lowest setting;
2. Roast and peel poblanos, discard stem and seed clusters. (Or if you are fortunate, buy roasted poblanos at your farmer's market!) Slice in 1/4 inch strips and set aside.
3. Heat 1 T oil in 10- or 12-inch nonstick skillet over medium high heat. Add the onion and cook, stirring frequently, until soft and lightly browned 3 to 5 minutes.
4. Add the poblano strips, season generously with salt and pepper, and cook stirring occasionally until the peppers are heated through (1 to 2 minutes more).
5. Transfer to a plate or bowl and wipe skillet clean.
6. Heat 1/2 teaspoon oil over medium high heat. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano/onion mixture and a quarter of the herb. When the tortilla smells toasty and the bottom is browned in spots (in 1 or 2 minutes), fold it in half, pressing with a spatula to flatten.
7. Transfer to baking sheet in oven to keep warm. Repeat the steps to make 3 more quesadillas, Cut each into wedges and serve with the sour cream on the side.
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