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ROASTED POBLANO QUESADILLAS Recipe

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This recipe for ROASTED POBLANO QUESADILLAS, by , is from The Lozada Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Lozada
Added: Thursday, February 3, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 oz Chicken Breast
2 large poblanos
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese

Directions:
Directions:
Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.

Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.


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Number Of Servings:
Number Of Servings:
1 serving
Preparation Time:
Preparation Time:
5 Minutes

 

 

 

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