Open-Face Four-Cheese Quesadillas Recipe

Name: Open-Face Four-Cheese Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 plum tomatoes, quartered lengthwise; 3 large poblano chiles; Four 10-inch flour tortillas; Extra-virgin olive oil, for brushing; 3 ounces asadero (see Note) or Monterey Jack cheese, coarsely shredded (about 1 cup); 3 ounces Oaxaca cheese (see Note) or mozzarella, coarsely shredded (about 1 cup); 3 ounces Manchego cheese, coarsely grated (about 1 cup); 2 ounces Cotija cheese (see Note), finely grated (1/2 cup); 2 tablespoons finely chopped fresh oregano; Kosher salt

Servings: persons

4 plum tomatoes, quartered lengthwise
3 large poblano chiles
Four 10-inch flour tortillas
Extra-virgin olive oil, for brushing
3 ounces asadero (see Note) or Monterey Jack cheese, coarsely shredded (about 1 cup)
3 ounces Oaxaca cheese (see Note) or mozzarella, coarsely shredded (about 1 cup)
3 ounces Manchego cheese, coarsely grated (about 1 cup)
2 ounces Cotija cheese (see Note), finely grated (1/2 cup)
2 tablespoons finely chopped fresh oregano
Kosher salt

1
Preheat the broiler and set a rack about 6 inches from the heat.
2
Line a rimmed baking sheet with parchment paper and spread the tomatoes and poblanos on the sheet.
3
Broil for 4 to 5 minutes, turning the tomatoes once, until softened and charred in spots.
4
Transfer the tomatoes to a work surface.
5
Broil the poblanos for 4 to 7 minutes longer, turning occasionally, until charred all over.
6
Let the tomatoes and poblanos cool.
7
Coarsely chop the tomatoes; peel, seed and stem the chiles, then thinly slice them crosswise.
8
Leave the broiler on.
9
Preheat a cast-iron griddle or large, heavy skillet.
10
Brush the tortillas with olive oil.
11
Toast the tortillas on the hot griddle, turning once, until browned in spots and crisp, 4 minutes.
12
In a bowl, toss together the asadero, Oaxaca and Manchego cheeses.
13
Arrange 2 tortillas on each of 2 large rimmed baking sheets.
14
Sprinkle the cheese mixture over the tortillas, covering the entire surface.
15
Scatter the tomatoes and poblanos over the cheese.
16
Top each tortilla with 2 tablespoons of the Cotija and 1/2 tablespoon of the oregano and season lightly with salt.
17
Broil the quesadillas one sheet at a time about 6 inches from the heat until the cheese is just melted, 3 to 4 minutes.
18
Transfer the quesadillas to a work surface, cut into wedges and serve while you broil the second batch.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 plum tomatoes, quartered lengthwise, 3 large poblano chiles, Four 10-inch flour tortillas, Extra-virgin olive oil, for brushing, and more.

Yes, Open-Face Four-Cheese Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Face Four-Cheese Quesadillas

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