Cheese & Poblano Quesadillas
Submitted by renata
Authentic Mexican quesadillas with three cheeses, roasted poblano strips, and chipotle salsa. Manchego, panela, and cotija melt together in buttery, griddle-crisped tortillas.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThese quesadillas are the real deal. Three Mexican cheeses, manchego, panela, and cotija, get layered with smoky roasted poblano strips and a drizzle of chipotle salsa inside flour tortillas that are griddle-crisped in butter then finished in the oven.
Each cheese brings something different to the party. Manchego melts into silky pools, panela adds a mild milky creaminess, and cotija brings a salty, crumbly bite that keeps things interesting.
The two-step cooking method, griddle first then oven, gives you a crispy golden shell with fully melted cheese that stretches when you pull a wedge apart.
Chef Tips
- Roast the poblanos directly over a gas flame or under the broiler until blackened all over. Steam them in a covered bowl for 10 minutes, then the skins slip right off.
- Use Mexican manchego (the soft, golden melting kind), not the hard Spanish variety. Monterey Jack is the closest substitute.
- Cook the quesadillas on the griddle over medium-high heat for just about a minute per side. You want color on the tortilla, not a full melt yet. The oven finishes the job.
- For cotija, look for it at a Mexican grocery. Crumbled feta or Romano work if you can’t find it.
Ingredients
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℉ (180℃).
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.
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