Cheese and Chile Quesadillas

• 2 tablespoons extra virgin olive oil, plus more for the pan, optional
• 2 garlic cloves, minced
• 1 pound pasilla or poblano chiles, stemmed, seeded, and chopped
• 1/4 cup chopped fresh cilantro leaves
• Twelve 6-inch corn tortillas or eight 8-inch flour tortillas
• 1 cup grated Mexican melting cheese, like quesilla, queso asadero, Chihuahua, or Menonita (see page 85), mild Cheddar, or a combination
• 1/4 cup salsa (pages 610612), Guacamole (page 22), or sour cream, optional

1. Heat the oil in a skillet over medium heat.
2. Add the garlic and chiles and cook, stirring occasionally, until softened, about 2 minutes.
3. If the mixture begins to brown, add a little water to the skillet.
4. Remove from the heat, stir in the cilantro, and set aside.
5. Set a large skillet, preferably nonstick or well seasoned cast iron, over medium-low heat.
6. Add just enough oil to lightly coat the bottom of the skillet, if desired, and build your quesadilla: put a tortilla on the skillet, spread on an even layer of cheese and the chile mixture, then top with another tortilla.
7. When the cheese begins to melt, about 2 minutes, use a spatula to flip the quesadilla over.
8. Cook just until the bottom tortilla is warm and lightly toasted, about 2 minutes.
9. Repeat with the remaining ingredients.
10. Cut the quesadillas into wedges and serve immediately with salsa, guacamole, or sour cream, if desired.
11. (You can keep these warm in a 200F oven for a few minutes if you like.)
12. Start a charcoal or wood fire or preheat a gas grill; the fire should be moderately hot and the rack about 4 inches from the heat source.
13. In step 2, brush one side of a tortilla with oil and set on the grill.
14. Build your quesadilla, brush oil on the top tortilla, and proceed as directed.
15. All of the following are delicious.
16. Chopped cooked chicken (the Chicken Taco filling, page 323, would be perfect)
17. Chopped cooked pork (try the Shredded Pork, page 396)
18. Chopped cooked beef
19. Chopped cooked shrimp
20. Sauteed sliced mushrooms
21. Refried beans or thin slices of ripe avocado and tomato spread on the melted cheese
22. Caramelized onions

extra virgin olive oil, garlic, poblano chiles, cilantro, melting cheese, salsa

Taken from www.epicurious.com/recipes/food/views/cheese-and-chile-quesadillas-385691 (may not work)