Quesadillas With Onion and Poblano Chili Peppers
- Cuisine: Mexican
- Course: Appetizer
- Features: Healthy, Meatless
Summary:
The sauteed onion and chili peppers lend some punch, but if you prefer quesadillas with just plain cheese, they'll still taste good. Quesillo de Oaxaca, available at Latino specialty stores, is the most tangy, but mozzarella, string cheese or Monterey Jack are good substitutes. Serve with a spicy salsa, either fresh or cooked.
A word about reheating: Quesadillas are best eaten fresh. If they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. Instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with thick fillings will remain somewhat soft.)
Makes 4 folded-over appetizer-size quesadillas
Ingredients:
- 2 tablespoons vegetable oil, or more as needed
- 1 small white onion, chopped
- 2 poblano chili peppers, roasted*, peeled, seeds and stem removed, and cut into thin strips
- 4 corn tortillas
- 1 cup quesillo de Oaxaca, mozzarella cheese, string cheese or Monterey jack cheese
Directions:
In a large skillet over medium heat, heat the oil. Add the onion and chili peppers and cook 1 to 2 minutes, or until lightly brown. Transfer to a small bowl.
There should be oil remaining in the skillet. If not, add 1 tablespoon and heat. Add 1 tortilla, cook 30 seconds, then, using tongs, turn it over. Place one-quarter of the onion-chili pepper mixture on half of the tortilla and top it with one-quarter of the cheese. Fold the empty half over the filled half, using the tongs to press down and spread the filling and press the edges closed. Move the quesadilla to the side of the skillet and continue with the remaining three tortillas, overlapping the folded quesadillas if necessary. Cook on both sides, about 1 minute total. The quesadillas should be golden and a little crisp. Transfer quesadillas to a cutting board and cut each one into thirds. Serve immediately.
To roast a chili pepper:To roast a chili pepper, place it on a piece of aluminum foil positioned about 4 inches from the broiler element. Turn every few minutes until the skin is charred on all sides. Place the chili pepper in a bowl, cover with plastic wrap and let it sit for 15 minutes. Remove the charred skin; it will slip right off.
Recipe Source:
Adapted from "A Cook's Tour of Mexico," by Nancy Zaslavsky (St. Martin's Press, 1995).
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