Poblano, Ham, and Turkey Quesadillo
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.
Ingredients:
2 fresh poblano peppers
Olive oil
Mozzarella cheese, shredded
Queso Fresco, crumbled
Thin sliced deli-style ham
Sliced or shredded leftover turkey
Flour tortillas
Unsalted butter
Instructions:
Preheat the oven to 500F.
Place the whole peppers on a sheet pan and drizzle with oil to cover. Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally. Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles cut into strips. On each flour tortilla, layer cheese(s), ham, turkey, and poblano strips equally over one half. Fold the filled tortillas in half. Heat butter in a heavy skillet over medium heat.
When the butter starts to bubble, add a folded tortilla and toast until the cheese melts and tortilla is crisp, flipping half-way through. (I covered skillet while first side was crisping to help hold in the heat to melt the cheese.)
Repeat with remaining tortillas, adding butter to the skillet as necessary.
From my-plate.blogspot.com