Quesadillas With Roasted Poblanos and Onions (Rajas)

1. 1

   Place a baking sheet in the oven and heat on 150 or its lowest setting;

2. 2

   Roast and peel poblanos, discard stem and seed clusters.

3. 3

   (Or if you are fortunate, buy roasted poblanos at your farmer's market!)

4. 4

   Slice in 1/4 inch strips and set aside.

5. 5

   Heat 1 T oil in 10- or 12-inch nonstick skillet over medium high heat.

6. 6

   Add the onion and cook, stirring frequently, until soft and lightly browned 3 to 5 minutes.

7. 7

   Add the poblano strips, season generously with salt and pepper, and cook stirring occasionally until the peppers are heated through (1 to 2 minutes more).

8. 8

   Transfer to a plate or bowl and wipe skillet clean.

9. 9

   Heat 1/2 teaspoon oil over medium high heat.

10. 10

    Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano/onion mixture and a quarter of the herb.

11. 11

    When the tortilla smells toasty and the bottom is browned in spots (in 1 or 2 minutes), fold it in half, pressing with a spatula to flatten.

12. 12

    Transfer to baking sheet in oven to keep warm.

13. 13

    Repeat the steps to make 3 more quesadillas, Cut each into wedges and serve with the sour cream on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.