Poblano Corn Quesadillas
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
vegetable oil for coating 4 corn tortillas 2 cups grated monterey jack, panela and or cotija cheese
1 large poblano, roasted, seeded, peeled, and cut in strips chopped tomatoes and onion for garnish.



1 Preheat oven to 200 degrees F.
2 Lightly coat medium cast-iron skillet with oil and place over medium-low heat. Heat tortillas, two at a time, a few seconds just to heat, and then flip over. Sprinkle with cheese to within 1/2 inch of edge and scatter with chile strips. Fold over with spatula and press to enclose. Cook, turning frequently, until cheese begins to ooze, while completing remainder. Cut into wedges and serve with tomatoes and onion.

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