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["Preheat broiler.", "Cut chiles in half lengthwise, discarding stems and seeds.", "Place chile halves skin side up on a foil-lined baking sheet and flatted with palm of your hand.", "Broil 15 minutes or until chiles are blackened.", "Place in zip-lock bag;seal, and let stand 5 minutes.", "Plunge chiles in ice water to aid in peeling charred skin away.", "Place Roasted chiles, cream cheese, lime juice, garlic, and sour cream in a food processor.", "Process until smooth, scraping sides of bowl twice.", "(Reserve 6 tablespoons of poblano cream to top quesadillas)", "Preheat non-stick skillet or griddle.", """Butter"" 1/2 of a tortilla side (half moon) with the poblano cream.", "Be sure to coat all the way to the edges to seal the quesadilla when cooking.", "Sprinkle with Jack cheese.", "Spoon on a bit of salsa, chosen meat filling, more Jack cheese, and green onions.", "Fold tortilla over and press around the edges.", "Repeat with remaining tortillas.", "Cover with a damp towel to keep them from drying out while assembling the rest.", "Spray preheated skillet with cooking spray.", "On medium-high heat, cook quesadillas 2 minutes on each side or until browned.", "Cut each quesadilla in half.", "Top with poblan cream and salsa."]
