Quesadillas With Poblano Cream Recipe

Name: Quesadillas With Poblano Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh poblano chiles; ⅓ cup light cream cheese, softened; ¼ cup low-fat sour cream; 1 tablespoon fresh lime juice; 1 tablespoon bottled minced garlic (if fresh, use less); 1 lb cooked chicken, shredded (or steak, shrimp, crab); 2 cups shredded reduced-fat monterey jack cheese; ½ cup organic low-sodium salsa (or pico de gallo); 6 whole wheat tortillas (8 or 10 inch); butter-flavored cooking spray

Servings: persons

1
["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."]

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: 2 fresh poblano chiles, ⅓ cup light cream cheese, softened, ¼ cup low-fat sour cream, 1 tablespoon fresh lime juice, and more.

Yes, Quesadillas With Poblano Cream falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Quesadillas With Poblano Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions