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1
Combine the Anaheim chiles, poblanos, garlic, vinegar, lime juice, a few tablespoons of water, honey and salt and pepper, to taste, in a blender and blend until smooth.
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2
With the motor running, slowly add the oil until emulsified.
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3
Add the parsley and blend 5 seconds longer.
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4
(There should be flecks of the parsley in the vinaigrette.)
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5
For the quesadilla:
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6
Preheat the grill to medium heat.
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7
Place 8 tortillas on a flat surface and evenly divide the Monterey Jack, cabrales, beef, goat cheese, bell pepper, Anaheim pepper and green onion among the tortillas (in that order).
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8
Season with salt and pepper, to taste, and sprinkle with Parmesan.
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9
Stack the tortillas to make 4 (2-layer) tortillas and top each with the remaining tortillas.
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10
Combine ancho chili powder and canola oil, and brush the tops of the tortillas.
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11
Carefully place on the grill, ancho side down and grill until lightly golden brown, about 2 minutes.
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12
Flip the quesadillas over, close the lid of the grill and grill until the bottom of the tortillas are lightly golden brown and the cheese has melted.
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13
Remove from the grill to a cutting board.
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14
Cut into quarters, top each quarter with some of the vinaigrette and garnish with cilantro leaves.
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15
Transfer to a serving platter and serve.
