Quesadillas With Roasted Poblanos and Onions (Rajas)

• 2 small fresh poblano peppers
• 1 tablespoon corn oil
• 12 large onion, thinly sliced lengthwise (about 1 and 1/2 C)
• kosher salt
• pepper, freshly ground
• 2 teaspoons oil
• 4 flour tortillas (8-inch) or 4 corn
• 2 cups grated monterey jack cheese (about 8 oz.)
• 12 cup loosely packed cilantro (or parsley)
• 12 cup sour cream

1. Place a baking sheet in the oven and heat on 150 or its lowest setting;
2. Roast and peel poblanos, discard stem and seed clusters.
3. (Or if you are fortunate, buy roasted poblanos at your farmer's market!)
4. Slice in 1/4 inch strips and set aside.
5. Heat 1 T oil in 10- or 12-inch nonstick skillet over medium high heat.
6. Add the onion and cook, stirring frequently, until soft and lightly browned 3 to 5 minutes.
7. Add the poblano strips, season generously with salt and pepper, and cook stirring occasionally until the peppers are heated through (1 to 2 minutes more).
8. Transfer to a plate or bowl and wipe skillet clean.
9. Heat 1/2 teaspoon oil over medium high heat.
10. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano/onion mixture and a quarter of the herb.
11. When the tortilla smells toasty and the bottom is browned in spots (in 1 or 2 minutes), fold it in half, pressing with a spatula to flatten.
12. Transfer to baking sheet in oven to keep warm.
13. Repeat the steps to make 3 more quesadillas, Cut each into wedges and serve with the sour cream on the side.

peppers, corn oil, onion, kosher salt, pepper, oil, flour tortillas, grated monterey, cilantro, sour cream

Taken from www.food.com/recipe/quesadillas-with-roasted-poblanos-and-onions-rajas-353218 (may not work)