• 6servings

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Nutrition Info . . .

MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 Fresh chile peppers, such as poblanos

  2. (any variety may be used, according to

  3. Your tolerance for heat)

  4. 4 Flour tortillas - (12" dia) (large)

  5. 3 cups 711ml Shredded smoked cheddar - (3/4 lb brick)

  6. (Cabot brand recommended)

  7. 1 cup 237ml Store-bought salsa verde

  8. (available on chip and snack aisle or In Mexican food section)

  9. 1 cup 237ml Sour cream

  10. 2 tablespoons 30ml Chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.

  2. Heat a large nonstick skillet or griddle over medium-high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat.

  3. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

  4. This recipe yields 6 servings.


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