This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
8 6-inch flour tortillas
4 Tbsp vegetable oil
12 oz Maine crab or jumbo lump crab meat, picked over
8 oz corn, grilled and sliced off the cob
2 oz poblano chiles, roasted or grilled, peeled and small diced
3 oz fresh lime juice
2 oz Dijon mustard
1 oz Worcestershire sauce
12 oz Chihuahua, Jack, or other melting cheese
For the Mango Salsa:
1/2 ripe mango, medium dice
Juice of 1/2 lime
Minced red onion
1 Tbsp honey
1/2 Serrano or jalapeno chile, minced
2 sprigs cilantro, chiffonade
Combine all the filling ingredients in a bowl. Add salt and pepper to taste. Lay 4 of the 8 tortillas on a flat surface and distribute the filling evenly. Cover each with another tortilla, forming a sandwich.
To cook the quesadillas:
Heat 1 tablespoon of oil in a nonstick sauté pan on medium heat for 2 minutes, or until the oil ‘shimmers’. Place a quesadilla gently into the pan. When it has browned on one side, gently flip with a spatula. By the time the other side is brown, the quesadilla will be heated through and the cheese will have begun to melt around the edges. Repeat for all 4 quesadillas.
Mix all the ingredients together and add salt and pepper to taste. Cut each quesadilla into quarters, garnish with the salsa and serve.
Makes 8 quesadillas.