Quesadillas Blancas Con Salsa Verde

• 10 tomatillos, husks removed, tomatillos halved
• 1 or 2 serrano chilies, stems removed
• 1 clove garlic, crushed
• salt, to taste
• 2 tablespoons vegetable oil
• 1 small white onion, sliced into thin half moons
• 2 poblano peppers, charred, skinned, stemmed, seeded, and then cut into thin strips
• 4 white corn tortillas
• 3/4 cup Asadero or Chihuahua cheese (use Jack if you can't find Mexican cheese)

1. MAKE THE SALSA VERDE: Heat a large skillet over HIGH heat. Place tomatillo halves cut-side down first. Cook until charred on both sides. Add whole serranos and char on all sides. Place charred tomatillos and serranos in a blender or food processor with garlic and salt. Blend for a short time - the consistency should be a puree with chunks. TIP: ALWAYS WASH YOUR HANDS WELL AFTER HANDLING CHILIES OR USE DISPOSABLE GLOVES.
2. SAUTE ONION AND CHILE: In a large skillet, heat oil over MEDIUM HIGH. When oil is hot, add onion and poblano peppers and saute until lightly browned, 12-15 minutes. Remove vegetables from skillet and set aside.
3. ASSEMBLE AND PAN-FRY THE QUESADILLA: There should be some oil leftover in the skillet. If not, add just enough to coat the pan. Place 1 tortilla in the hot skillet and cook until lightly browned on both sides, about 30 seconds per side. Place 1/4 of the vegetable mixture in the tortilla. Top with 1/4 of the cheese and then fold tortilla in 1/2. Press the edges together as the cheese melts. When cheese is melted and quesadilla is golden brown, remove from skillet and place on paper towel. Cook the remaining 3 tortillas the same way.
4. SERVE: Serve quesadillas blancas with a variety of salsas on the side.

serrano chilies, clove garlic, salt, vegetable oil, white onion, peppers, white corn tortillas, asadero

Taken from food52.com/recipes/12306-quesadillas-blancas-con-salsa-verde (may not work)