| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 3 fresh chile peppers, such as poblanos — any variety may be used, according to your tolerance for heat
- 4 (12-inch) large flour tortillas
- 3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)
- 1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section
- 1 cup sour cream
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- 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.
- 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. 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1140 |
| Total Fat | 88 g |
| Saturated Fat | 49 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 59 g |
| Cholesterol | 251 mg |
| Sodium | 2024 mg |
Reviews
Sorry Rach, you missed it on this one. I give you two stars for trying. 🙂
This was so easy to make. I would substitue the poblano chiles to something a little hotter…that is if you like a little spice.
I found this recipe to be a favorite at my house. My family loves hot stuff so they loved the hot poblanos. I also made some with the smoked chedder but put ham on them and they were also delicious. This dish is a perfect appitizer for a dinner party.
Hello I saw this last night and i had to make it, with a little bit of changes but the same ideal. I’m not even a veggitarian, but I still enjoyed every bit of it. Here is an ideal if you go out and can’t find tortilla’s a good substitue is flat pita bread, it get really crispy and really fills you up. Also try adding onions to the mix for some added flare as well you won’t be disappointed.
thanks for the recipe Rachel.,
Ben Stewart
thanks for the recipe Rachel.,
Ben Stewart
I was a delishiouse meal
used anaheim & jalepeno peppers (for a little more spice) and turned out perfect! great with chili verde.
Good too.
really tasty..I used sun dried tomato tortillas
there are better ways to make good quesadillas, but for the average not mexican cooking they’ll do
I liked this recipe, but I would leave out the poblano peppers next time. My husband likes hot/spicy foods, but he even said these were almost too hot to eat. Also, be careful when handling the peppers. I made this for dinner last night…it’s 4:45 a.m. and my hands are still burning enough to keep me awake. I’ve done a little research and now I know to wear gloves when handling this type of pepper. I wish I had known earlier!