Quesadillas con Chilies

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


Poblanos right from the garden
  1. 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.
  2. Reduce heat to medium and add garlic; sauté 1 minute. Transfer mixture to medium bowl. Stir in cilantro, salt, and pepper.
  3. 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.
  4. 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.

I found mini tortillas and filled them completely, without folding

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