Quesadillas with Roasted Poblanos & Onions (Rajas)

Quesadillas with Roasted Poblanos & Onions (Rajas)
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1 Tbs. plus 2 tsp. vegetable oil
  • 2 cups grated Monterey Jack cheese (about 8 oz.)
  • Four 8-inch flour tortillas
  • 2 small fresh poblano chiles
  • ½ cup loosely packed fresh cilantro
  • ½ large white onion, thinly sliced lengthwise (about 1-½ cups)
  • + 1 more ingredients
    • ½ cup sour cream

Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don't have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking ...

View full recipe at Fine Cooking


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