Embark on a culinary adventure with our comprehensive guide to creating the ultimate roasted poblano quesadillas. Discover the secrets to transforming humble ingredients into a flavorful and satisfying meal that tantalizes your taste buds. Learn how to select the perfect poblano peppers, roast them to perfection, and blend them with a symphony of spices to create a filling that bursts with smoky, earthy goodness. We'll also unveil the art of crafting the perfect quesadilla, from choosing the right cheese to mastering the art of the crispy, golden-brown tortilla. Get ready to impress your family and friends with this delectable dish that combines the best of Mexican and Tex-Mex cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED POBLANO QUESADILLAS
This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde!
Provided by Patrick Calhoun | Mexican Please
Time 30m
Number Of Ingredients 15
Steps:
- Start by rinsing 2 poblano peppers. Roast the poblanos in the oven for 25-30 minutes at 400F.
- If you are building the Avocado Salsa Verde, you can also roast 4 tomatillos in the same pan as the poblanos. But remember that the tomatillos will need less time roasting. Take them out when they start to turn army green, approx 10-15 minutes.
- Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 1/2 of a serrano pepper (or 1/2 of a jalapeno pepper). Pulse blend and taste for heat, adding the additional 1/2 of the serrano (or jalapeno) if you want more heat. Add the avocado to the blender and combine well. Salt to taste.
- Once the poblanos have roasted, let them cool and then pull off any loose bits of skin, but don't worry about getting rid of every last piece.
- De-stem and de-seed the poblanos, cutting them into thin, bite-sized strips.
- Saute 1/2 an onion in a dollop of oil over medium heat. When the onion is tender (4-6 minutes) add the poblano strips along with a generous pinch of salt and some freshly ground pepper. Let this mixture saute for a few minutes.
- Heat up a wide skillet over medium heat. Warm up the tortillas before building the quesadillas (I usually give them 30-60 seconds in the skillet right before building).
- Each quesadilla gets a layer of refried beans, cheese, poblano-onion mixture, cilantro, and cheese. Fill only half of the tortilla so you can fold it onto itself.
- Cook the quesadillas for 2-3 minutes per side or until the cheese is melted and they start to turn golden brown.
- Serve immediately.
Nutrition Facts : Calories 726 kcal, ServingSize 1 serving
CHICKEN AND ROASTED POBLANO QUESADILLA WITH AVOCADO CREAM
Charred poblano chiles and chicken are sandwiched between warm tortillas loaded with cheese--perfect for dipping in a refreshing avocado-and-lime cream.
Provided by Food Network Kitchen
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes.
- Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.
- Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil.
- Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl.
- Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl.
- Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.
SHRIMP, POBLANO QUESADILLAS
Make and share this Shrimp, Poblano Quesadillas recipe from Food.com.
Provided by adopt a greyhound
Categories < 60 Mins
Time 35m
Yield 2 quesadillas, 2 serving(s)
Number Of Ingredients 14
Steps:
- Remove seeds from the roasted peppers.
- Heat oil in a large skillet over med. high heat. Add shrimp and salt.
- Cook shrimp for 1 minute, turn over for 30 sec. and remove from the pan.
- Add the garlic to the skillet and cook for 30 sec. add yellow pepper and cook 30 sec.
- Add flour and cayenne, cook 1 minute.
- Whisk in half and half, then milk and cook 2 minutes.
- Remove from heat add half of the cheese and stir to melt.
- Divide into half.
- Remove half to a med. bowl and add shrimp (except reserve 3-4 for each tortilla), cilantro and lime juice. Toss together.
- Heat a flat griddle.
- On a cutting board or plate, put the other quarter of the cheese mixture from the pan divided, onto half of the two tortillas.
- Place a layer of roasted pablanos over the cheese mixture.
- Put half of the shrimp mixture on each of the tortillas and add the remaining cheese.
- Fold over the blank half of the tortilla over the stuffing.
- Place onto heated, oiled griddle for 3-4 minutes until crisp.
- Turn over and another 3-4 minutes on the other side.
- Serve on a plate with a little of the remaining cheese sauce and 3-4 whole shrimp on the top.
Nutrition Facts : Calories 496.3, Fat 24, SaturatedFat 9.6, Cholesterol 264.4, Sodium 942, Carbohydrate 34.3, Fiber 5.1, Sugar 1.6, Protein 37.1
QUESADILLAS WITH POBLANO CHILES
This recipe is for an authentic style quesadilla. Dust off your tortilla press, and put it to use to make these cheesy melted goodness quesadillas that even your Nana will love. (Don't worry, I have included instructions for making them using a rolling pin). Believe it or not, this is from Williams Sonoma Mexican- I'm lovin this book after only making one recipe from it so far.
Provided by cookiedog
Categories Cheese
Time 40m
Yield 12 quesadillas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Tortillas: Mix masa harina with warm water. Using your hands squish water and flour together until a cohesive mass is formed. Dough should be smooth and pliable. Cover the bowl with a barely damp kitchen towel. Let sit 5-10 minutes. Add salt; knead gently in bowl for another minute. Divide dough into 12 equal portions. Use your palms to form each portion into a ball. Cover with the damp towel.
- Filling: In a frying pan over medium heat, warm the oil. Add onion and sauté until golden brown about 5 minutes. Stir in garlic and oregano and cook for 1 more minute Add chiles and sea salt, toss until all is thoroughly heated. Taste and adjust seasoning with salt.
- Assembly of Quesadillas: Put two sheets of plastic cut from a plastic storage bag (I use a plastic grocery bag) inside a Tortilla press OR use rolling pin on 2 sheets of wax paper with the dough ball between the 2 sheets. Put a dough ball between the sheets and gently press down the top plate of the press OR roll the dough ball using the rolling pin into a circular shape between sheets of wax paper. Remove top piece of plastic or wax paper and place a generous tablespoon of the shredded cheese on half of the tortilla keeping the edges free. Top with a couple of chile strips and a few onion slices. Lift the lower piece of plastic or wax paper to fold the uncovered side of the tortilla over the filling. Press the edges together with your fingers. Remove from the press or the wax paper and set aside covered with the damp towel. Repeat until all Quesadillas are made.
- Cooking of Quesadillas: Preheat oven to 200 deg F. Pour oil to a depth of 1 inch into a deep heavy frying pan and place over medium high heat until the oil shimmers.
- Fry the Quesadillas - one at a time until golden 1-2 minutes.
- Using a slotted spatula, transfer to paper towels. Let drain briefly then transfer to a heat proof platter and keep warm in the oven. Serve as soon as possible.
- I had an extra amount of onion, cheese, and chiles so I dumped it on a store-bought corn tortilla, place another corn tortilla on top and then heated it on a dry frying pan until the cheese melted.
Tips:
- To roast poblano peppers easily, place them directly over an open flame on the stovetop, turning them frequently until the skin is blackened and blistered. Then place the peppers in a paper bag and let them steam for 15 minutes. Once cool enough to handle, peel off the charred skin and remove the seeds and ribs.
- If you don't have an open flame, you can roast poblano peppers in the oven. Preheat the oven to 400°F (200°C). Place the peppers on a baking sheet and roast for 20-25 minutes, or until the skin is blackened and blistered. Then place the peppers in a paper bag and let them steam for 15 minutes. Once cool enough to handle, peel off the charred skin and remove the seeds and ribs.
- To make the quesadillas, simply fill a tortilla with roasted poblanos, cheese, and any other desired fillings. Then fold the tortilla in half and cook it in a skillet over medium heat until the cheese is melted and the tortilla is golden brown.
- Quesadillas can be served with a variety of dipping sauces, such as guacamole, salsa, or sour cream.
Conclusion:
Roasted poblano quesadillas are a delicious and easy-to-make Mexican dish that is perfect for a quick lunch or dinner. They are also a great way to use up leftover roasted poblanos. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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