Quesadillas de Chile Poblano yHongo
Makes 4 servings
Quesadillas contain more than just melted cheese these days. Here, roasted
strips of poblano chile and mushrooms make a special appetizer quesadilla
that's cut into wedges. Serve with fresh or bottled salsa, if desired.
2 large poblano chiles, roasted, peeled. seeded, and veins removed
2 teaspoons vegetable oil
8 medium white or brown button mushrooms,
thinly sliced
2 green onions, thinly sliced
4 (10-inch) flour tortillas
1 cup shredded Monterey Jack or manchego cheese
1. Cut the roasted poblano chiles into l/2-inch squares. Set aside. Heat the
oil in a medium skil- let and cook the mushrooms until they release their
juices and start to brown, 3 to 4 minutes. Remove the pan from the heat and
stir in the chiles and green onions.
2. Lay 2 of the tortillas on a work surface. Scatter l/4 cup of cheese on
each tortilla. Top equally
with the mushroom mixture. Scatter remaining
cheese evenly over the tortillas. Top with the
remaining tortillas.
3. Heat a large dry skillet and toast the quesadillas, 1 at a time, until
light brown on both sides and the cheese is melted, 1 to 2 minutes on each
side. Cut the quesadillas into wedges. Serve at once.
1000 Mexican Recipes by Marge Poore
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