"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Quesadillas with Roasted Poblanos & Onions (Rajas) Recipe

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This recipe for Quesadillas with Roasted Poblanos & Onions (Rajas), by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, April 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 small fresh poblanos (chile pepper) 1/2 cup loosely packed fresh cilantro
1 tablespoon plus 2 teaspoons vegetable oil
1/2 large white onion, thinly sliced lengthwise (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
Four 8-inch flour tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
1/2 cup sour cream

Directions:
Directions:
Roast and peel the poblanos following the directions in Roast Fresh Chiles for the Best Flavor. Slice them into 1/4-inch-wide strips and put them in a small bowl. Put a baking sheet in the oven and heat the oven to 150F (or its lowest setting).

Make the rajas:
Heat 1 tablespoon of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

Make the quesadillas:
Heat 1/2 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano mixture, and a quarter of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Cut each quesadilla into wedges and serve with the sour cream on the side.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Nutrition: Total Calories 240, Fat calories 140, Protein 10, carbohydrates 15, Fats: total 16, saturated, 8, mono 4.5, poly, 2, Cholestrol 35mg, Sodium 450 mg, fiber 1 gram

I got this recipe from www.finecooking.com

 

 

 

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