• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large poblanos

  2. 4 teaspoons extra-virgin olive oil

  3. 4 large flour tortillas

  4. 2 cups shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Heat the broiler to high.

  2. Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.

  3. Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.


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