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1
Preheat the grill to medium.
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2
Arrange the peppers on the hot grill, turning them when the skin is charred and blistered, and all sides have been roasted.
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3
Remove the peppers to a bowl and set aside to cool.
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4
Scrape the flaking skins from the chiles and dice.
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5
Grill the green onions in the same way until lightly charred and wilted.
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6
Remove them from the grill to a cutting board and finely chop.
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7
Add the chiles, onion and the shredded cheeses to a medium bowl and mix well.
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8
Put 1 tortilla on top of well seasoned comal and spread it with some of the cheese mixture.
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9
Top with some Chipotle Pico de Gallo and cover with a second tortilla.
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10
After about 2 minutes carefully flip and toast the other side, about 2 to 3 minutes.
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11
The tortillas should be golden brown and the cheese should be thoroughly melted.
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12
Repeat with remaining tortillas and filling.
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13
Cut the quesadillas into quarters for single servings or into eighths for appetizers.
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14
Combine all the ingredients in a glass bowl and mix well.
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15
It is best to let this stand for at least 1 hour to allow the flavors to marry.
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16
Drain the salsa of excess liquid and refrigerate until ready to use.
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17
Inactive Prep Time: 1 hour
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18
Ease of preparation: easy