A friend of my teased me once saying, “I am going to make you a t-shirt that says I am not Mexican, but I wish I was.” I have had love affair with Mexico since the first second I stepped on Mexican soil 18 years ago. So, it’s kind of suprising that I really haven’t known what to do with the big bag of poblanos that I picked up at the farmer’s market this week. Of course, like all my recipes, this idea just popped into my head as I walked into the kitchen at 1:30pm starving from not eating lunch. My Roasted Poblano and Red Pepper Quesadilla turned out goey, smokey, spicy and bien delicioso. I am pretty sure I know what I will be doing with most of the poblanos now.
Here’s What You Need: (Makes 1 grande quesadilla)
2 whole wheat tortillas
2/3 cup shredded cheese (I used sharp cheddar)
1 poblano, chopped
1/2 tomato, chopped
1/2 large red pepper, chopped
Non-stick cooking spray
Extra virgin olive oil
Here’s What You Do:
Preheat the oven to 450. Toss the peppers lightly with oil and salt and pepper. Place on a baking sheet and bake for 15 minutes, tossing occassionally. Sprinkle cheese on one side of a tortilla and layer with roasted peppers and tomato. Top with the other tortilla and put in a preheated panini maker for 4 minutes. Spray the top of the quesadilla with cooking spray and cook another minute until the top looks golden. Serve with hot sauce if you like it spicy!
*Note: If you don’t have a panini maker, no problem. Simply make this on a grill pan coated with cooking spray.
Even though poblanos are milder peppers, this is still a bit spicy for little kids. I suggest that you use a green pepper in place of the poblano for your kids. You can even sneak in a few spinach leaves!
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