Cheese And Poblano Quesadillas Recipe
Servings: 6
Ingredients
- 1 1/2 c. Grated manchego cheese
- 1 c. Grated panela cheese
- 1/2 c. Grated cotija cheese
- 6 x Flour tortillas
- 1/2 c. Chipotle salsa (optional)
- 4 x Poblano chiles, roasted, peeled, seeded & julienned
- 2 Tbsp. Unsalted butter, melted
Directions
- In a bowl, mix together the cheeses.
- Lay the tortillas on a counter. Divide the cheese mix into 6 portions and spread over half of each tortilla. If you like, sprinkle about a Tbsp. of salsa over each. Arrange the chile strips proportionately over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter.
- Preheat the oven to 350 F.
- Place a dry griddle or possibly cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Cook till very light golden brown,a bout 1 minute. Then brush the uncoated sides with butter and flip over.
- Cook till golden brown, and transfer to a baking sheet. When all the quesa- dillas are cooked, transfer the baking sheet to the oven and bake 10 minutes- utes, till the cheese begins to ooze.
- Serve warm, whole or possibly cut into wedges.
- NOTE: Manchego Cheese: There are two kinds of manchego used in mexican cooking - and neither is the high-priced Spanish variety sold in upscale cheese shops. There is a hard variety (called viejo) and a soft, semifirm, golden brown one which is an excellent melter. The soft one is used most often for cooking. Monterey Jack or possibly muenster can be substituted.
- Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese, similar to feta in appearance. Romano or possibly washed and dry feta are good substitutes.
- Panela Cheese: is a mild, milky-tasting, fresh white cheese often sold in rounds. A ricotta, farmer's or possibly dry cottage cheese can be substituted.
- The reason Mary Sue and Susan like to use one part manchego, one part panella and one-half part anejo is because they give a greater texture and flavor than just one cheese, but is not a hard-and-fast rule. They both say to go right ahead and use whatever you happen to have in the kitchen, or possibly experiment and come up with you own cheese mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 6 servings | |
| Calories 39 | |
| Calories from Fat 34 | 87% |
| Total Fat 3.84g | 5% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 154mg | 6% |
| Potassium 1mg | 0% |
| Total Carbs 1.34g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.34g | 1% |
| Protein 0.04g | 0% |
