Roasted Poblano and Cilantro Quesadillas

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.

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2 Roasted Poblano Peppers
1/2 Cup Cilantro Leaves
Quesadilla Cheese or Jack
2 OG Regular, Spelt Or Wholewheat Tortillas
2 Tablespoons OG Extra Virgin Olive Oil


Recipe – Makes 2 Quesadilla

Roast the Peppers. Cut Peppers into small cubes. Shred the Cheese. Put about 2 tablespoons Olive Oil in a pan then place two Tortillas in the pan. Coat one then flip them both over to coat the other Tortilla.

Place Oily sides of Tortillas together and coat each Tortillas other side then heat until slightly cooked. I like to heat the Tortillas this way because it slightly cooks the insides and allows you to cook the outside as little or as much as you like. Flip Tortillas so uncooked sides are on the outside. Take one Tortilla out for a minute and put cheese on half of the cooked side, add Poblano Peppers and Cilantro then fold. Repeat with other Tortilla. You can add more Cilantro and Poblano if you like. Flip a few times to evenly heat. When golden they are ready to eat! Serve with Refried Beans or Black Beans.