Quesadillas with Jack and Spicy Saute

1. 1

   Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.

2. 2

   Heat oil in a large frying pan over medium-high heat.

3. 3

   When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes.

4. 4

   Add poblanos and stir to coat.

5. 5

   Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes.

6. 6

   Remove from heat.

7. 7

   When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla.

8. 8

   Repeat to make 6 quesadillas.

9. 9

   Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack.

10. 10

    Bake until cheese is melted, about 5 minutes.

11. 11

    Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.