Recipe

Cheese & Poblano Quesadillas Recipe


Print Recipe

Related Recipes

Three Cheese Quesadillas
Poblano Grits
Bacon Lettuce Tomato Quesadillas
California Quesadillas
Pull Apart Three Cheese Quesadillas
Salami And Swiss Quesadillas
Turkey Cheddar Quesadillas
Chicken With Poblano Cream Sauce
Sausage Egg And Cheese Quesadillas
Poblano Stuffed With Chorizo Shrimp
Chile Poblano Cream Soup
Roasted Poblano Vinaigrette
Bacon And Cheddar Breakfast Quesadi
Breakfast Sausage Quesadillas
Stuffed Poblano Peppers With Roaste
Ingredients
  • 1/2 c Chipotle salsa
  • 1 1/2 c Grated manchego cheese
  • 1 c Grated panela cheese
  • 2 tb Unsalted butter, melted
  • 6 ea Flour tortillas
  • 1/2 c Grated cotija cheese
  • 4 ea Poblano chiles, roasted, peeled, seeded & julienned

Directions
  • Step #1 In a bowl, mix together the cheeses.
  • Step #2 Lay the tortillas on a counter.
  • Step #3 Divide the cheese mix into 6 portions & spread over half of each tortilla.
  • Step #4 If desired, Sprinkle top about a tbsp of salsa over each.
  • Step #5 Arrange the chile strips evenly over the cheese.
  • Step #6 Fold the tortillas over to enclose the filling & brush the tops with butter.
  • Step #7 Preheat the oven to 350?F.
  • Step #8 Place a dry griddle or cast-iron skillet over medium-high heat.
  • Step #9 Place the tortillas buttered side down in the pan.
  • Step #10 cook this until very light golden,a bout 1 min.
  • Step #11 Then brush the uncoated sides with butter and flip over.
  • Step #12 cook this until golden, & transfer to a baking sheet.
  • Step #13 When all the quesa- dillas are cooked, transfer the baking sheet to the oven & bake 10 min- utes, until the cheese begins to ooze.
  • Step #14 Serve hot, whole or cut into wedges.
  • Step #15 NOTE: Manchego Cheese: There are two kinds of manchego used in mexican cooking - & neither is the high-priced Spanish variety sold in upscale cheese shops.
  • Step #16 There is a hard variety (called viejo) & a soft, semifirm, golden one that is an excellent melter.
  • Step #17 The soft one is used most often for cooking.
  • Step #18 Monterey Jack or muenster can be substituted.
  • Step #19 Anejo Cheese: Also known as Cotija, crumbly white cheese, is a salty, similar to feta in appearance.
  • Step #20 Romano or washed & dried feta are good substitutes.
  • Step #21 Panela Cheese: is a mild, milky-tasting, fresh white cheese often sold in rounds.
  • Step #22 A ricotta, farmer's or dry cottage cheese can be substituted.
  • Step #23 The reason Mary Sue & Susan like to use one part manchego, one part panella & one-half part anejo is because they give a greater texture & flavor than just one cheese, but is not a hard-and-fast rule.
  • Step #24 They both say to go right ahead & use whatever you happen to have in the kitchen, or experiment & come up with you own cheese mix.
  • Step #25 SOURCE: Mesa Mexican by Mary Sue Milliken & Susan Feniger with Helena Siegel.
  • Step #26 --.
  • Enjoy the CHEESE & POBLANO QUESADILLAS recipe

Related Categories

Appetizers / Cheese
Viewing CHEESE & POBLANO QUESADILLAS Receipe
Home | About | Blog | Contact | Terms | Tell a Friend | Link it up | add to delicious
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Squash Casserole Recipes - Banana Custard Recipe - Moist Cake Recipe - Chocolate Chip Cheesecake Recipe - Delicious Recipes - Goat Cheese Salad Recipe - Pennsylvania Red Cabbage - Egg Custard Pie - Tuna Casserole - Brocolli Cheese Cornbread - Marshmellow Cream Fudge - Chocolate Mint Cookie Recipe - How To Make Russian Tea - Tuna Casserole - Tang Hot Tea - Salsa Mexican - Fast Recipe - Corn Flakes Bar Recipes - How Long To Fry Chicken Wings - Pasta Salad - Recipe For Oven Baked Corned Beef And Cabbage - Kitty Party Food -