Roasted Poblano Quesadillas

By GrandmaFred

Ingredients

• 4 poblano peppers
• 1 c. baby portobella mushrooms, sliced
• 1 tblsp. butter
• 4 teaspoons extra-virgin olive oil
• 4 fajita-sized flour tortillas
• 1 cup shredded Monterey Jack cheese

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

Heat the broiler to high.

Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Peel and seed the peppers, then slice.

Meanwhile, heat butter in a small saucepan and saute the mushrooms until soft. Remove from heat.

Heat a large skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla. Cover the tortilla with 1/4 cup cheese, 1/4 of the mushrooms and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt the cheese. Remove and cut into wedges; repeat.

Serve with @144908 and sour cream.