These Are South-of-the-Border Grilled Cheese Sandwiches By Any Other Name
I was teaching a couple to make this recipe and they were struggling to not screw up. It was apparent they were until I told them to relax, they were just making grilled cheese sandwiches. You could see the tension release! This is a great way to enjoy peppers from the garden or fresh from the farmers market.
I love this version, just poblano chilies and a few ingredients with maximum taste.
Vary the chilies, you might want to stick with other milder spicy varieties; like hot banana, pimentos. Chili heads can add hot sauce to their dips.
RECIPE: Makes 6 large tortillas
- water – 1/2 cup
- oil – 3 TBS, neutral or olive
- poblano chilies – 6 cups (1 LB.)
- garlic – 1 TBS, (3 cloves), minced
- cilantro – 1 cup, chopped
- salt – 1 tsp
- pepper – 1/4 tsp
- additional oil to fry quesadillas
- flour tortillas – 6 large
- Monterey Jack cheese – 3/4 pound, grated [or cheddar]
- salsa, 6 TBS, green or (opt.)
sour cream as dip condiment
- Heat water and oil in large skillet over medium heat along with the poblano chilies. Cover and cook until chilies are soft, stirring occasionally, about 8-10 minutes. Remove the lid and boil off the water.
- Reduce heat to medium and add garlic; sauté 1 minute. Transfer mixture to medium bowl. Stir in cilantro, salt, and pepper.
- Place 1/4 cup of chili mixture on one half of a whole tortilla, top with 1/4 cup of shredded cheese, and a TBS of salsa. Spread onto half the tortilla and fold in half. Repeat for remaining tortillas.
- Heat some oil in the skillet over medium-high heat. Place 2 filled tortillas in the pan. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas and cook other side. Repeat for remaining quesadillas.
Serve warm with sour cream and additional salsa.