Grilled Green Chili Quesadillas
- 3 fresh chile peppers, such as poblanos -- any variety may be used, according to your tolerance for heat
- 4 (12-inch) large flour tortillas
- 3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)
- 1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section
- 1 cup sour cream
- 2 tablespoons chopped fresh cilantro leaves
- Heat a grill pan over high heat.
- Place whole chiles on grill and char all over.
- about 10 minutes.
- Remove from heat and split chiles.
- Scrape away seeds with a spoon and slice.
- Heat a large nonstick skillet or griddle over medium high heat.
- Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla.
- Cover half of the tortilla with cheese and chilies, then fold over.
- Press down gently with spatula.
- Cook quesadilla 15 seconds more on each side, transfer to a cutting board.
- Repeat.
- Pile up 2 completed quesadillas at a time and cut into 3 generous wedges.
- The yield will be 12 pieces from 4 quesadillas.
- Serve slices on a large platter with small dishes of salsa verde and sour cream for topping.
- Garnish the platter and toppings with chopped cilantro.
chile peppers, flour tortillas, cheddar, verde, sour cream, cilantro
Taken from www.foodnetwork.com/recipes/rachael-ray/grilled-green-chili-quesadillas-recipe.html (may not work)