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quesadilla

Roasted Poblano Fajita Quesadilla

Author Vianney Rodriguez

Ingredients

  • 2 large poblanos
  • 4 flour tortillas quesadilla or fajita size
  • 3-4 cups shredded cheddar Monterey jack, Pepper Jack, or Chihuahua cheese
  • 1 medium red onion chopped
  • 2 cups diced cooked fajita or chicken
  • 1 cup cilantro chopped
  • Olive oil

Instructions

  1. Preheat broiler to high.
  2. Place poblanos on baking sheet and char under the broiler until skin blackens on all sides, 7 to 8 minutes.
  3. Place in a bowl cover with towel or plastic wrap; let stand 10 minutes. Peel and seed the peppers, then slice.
  4. Heat 1 tbsp olive oil in large skillet over medium heat, add onion and cook for 4-5 minutes, till onion tender. Remove from skillet.
  5. In the same skillet over medium-high heat add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with cheese, fajita, poblano, onion and cilantro.
  6. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.