Description
These Mini Poblano Quesadillas are a delightful fusion of smoky roasted poblano peppers and molten cheese, perfect for family gatherings or casual dinners.
Ingredients
Scale
- 6 large poblano peppers
- 2 cups shredded cheese (Monterey Jack, Oaxaca, or a blend)
- Flour or corn tortillas (mini size or cut large ones)
- Olive oil or butter for cooking
- Fresh lime juice (optional)
- Fresh herbs (like cilantro or parsley, optional)
- Seasonings: cumin, salt, and pepper
Instructions
- Preheat your oven to 450°F (230°C). Place the poblanos on a baking sheet and roast until their skins blacken and bubble (about 15-20 minutes). Transfer to a bowl, cover with a towel for 10 minutes.
- Once cooled, peel off the skin, remove seeds, and slice the poblanos into strips. Mix with shredded cheese, lime juice, and a sprinkle of salt.
- Heat a skillet over medium heat with olive oil or butter. Place a tortilla in the skillet, add the cheese and poblano mixture on one half, fold, and cook for 2-3 minutes on each side until golden brown.
- Remove from the skillet, cut into wedges, and serve immediately with salsa, guacamole, or a salad.
Notes
For extra flavor, add a dollop of sour cream or sprinkle fresh herbs before serving. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: quesadillas, poblano peppers, Mexican food, easy recipes, family favorite