Open-Face Four-Cheese Quesadillas

• 4 plum tomatoes, quartered lengthwise
• 3 large poblano chiles
• Four 10-inch flour tortillas
• Extra-virgin olive oil, for brushing
• 3 ounces asadero (see Note) or Monterey Jack cheese, coarsely shredded (about 1 cup)
• 3 ounces Oaxaca cheese (see Note) or mozzarella, coarsely shredded (about 1 cup)
• 3 ounces Manchego cheese, coarsely grated (about 1 cup)
• 2 ounces Cotija cheese (see Note), finely grated (1/2 cup)
• 2 tablespoons finely chopped fresh oregano
• Kosher salt

1. Preheat the broiler and set a rack about 6 inches from the heat.
2. Line a rimmed baking sheet with parchment paper and spread the tomatoes and poblanos on the sheet.
3. Broil for 4 to 5 minutes, turning the tomatoes once, until softened and charred in spots.
4. Transfer the tomatoes to a work surface.
5. Broil the poblanos for 4 to 7 minutes longer, turning occasionally, until charred all over.
6. Let the tomatoes and poblanos cool.
7. Coarsely chop the tomatoes; peel, seed and stem the chiles, then thinly slice them crosswise.
8. Leave the broiler on.
9. Preheat a cast-iron griddle or large, heavy skillet.
10. Brush the tortillas with olive oil.
11. Toast the tortillas on the hot griddle, turning once, until browned in spots and crisp, 4 minutes.
12. In a bowl, toss together the asadero, Oaxaca and Manchego cheeses.
13. Arrange 2 tortillas on each of 2 large rimmed baking sheets.
14. Sprinkle the cheese mixture over the tortillas, covering the entire surface.
15. Scatter the tomatoes and poblanos over the cheese.
16. Top each tortilla with 2 tablespoons of the Cotija and 1/2 tablespoon of the oregano and season lightly with salt.
17. Broil the quesadillas one sheet at a time about 6 inches from the heat until the cheese is just melted, 3 to 4 minutes.
18. Transfer the quesadillas to a work surface, cut into wedges and serve while you broil the second batch.

tomatoes, poblano chiles, flour tortillas, extravirgin olive oil, asadero, oaxaca cheese, manchego cheese, cotija cheese, fresh oregano, kosher salt

Taken from www.foodandwine.com/recipes/open-face-four-cheese-quesadillas (may not work)