Quesadillas Blancas Con Salsa Verde

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   MAKE THE SALSA VERDE: Heat a large skillet over HIGH heat. Place tomatillo halves cut-side down first. Cook until charred on both sides. Add whole serranos and char on all sides. Place charred tomatillos and serranos in a blender or food processor with garlic and salt. Blend for a short time - the consistency should be a puree with chunks. TIP: ALWAYS WASH YOUR HANDS WELL AFTER HANDLING CHILIES OR USE DISPOSABLE GLOVES.

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   SAUTE ONION AND CHILE: In a large skillet, heat oil over MEDIUM HIGH. When oil is hot, add onion and poblano peppers and saute until lightly browned, 12-15 minutes. Remove vegetables from skillet and set aside.

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   ASSEMBLE AND PAN-FRY THE QUESADILLA: There should be some oil leftover in the skillet. If not, add just enough to coat the pan. Place 1 tortilla in the hot skillet and cook until lightly browned on both sides, about 30 seconds per side. Place 1/4 of the vegetable mixture in the tortilla. Top with 1/4 of the cheese and then fold tortilla in 1/2. Press the edges together as the cheese melts. When cheese is melted and quesadilla is golden brown, remove from skillet and place on paper towel. Cook the remaining 3 tortillas the same way.

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   SERVE: Serve quesadillas blancas with a variety of salsas on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.