Ingredients
Main Ingredients
- ½ Tablespoon unsalted butter
- 1 large flour tortilla
- ¾ cup Monterey Jack cheese, shredded (or mozzarella, or pepper jack)
- ½ poblano pepper, roasted and peeled
- ⅙ teaspoon garlic powder
- ½ Tablespoon fresh cilantro, chopped (optional)
Instructions
- Preheat the oven and roast the peppers: Set your oven to broil and place the poblano pepper on the top shelf. Keep the oven door slightly open and roast the pepper until all sides are blistered and blackened, rotating as needed. This will take a couple of minutes per side.
- Sweat and peel the peppers: Remove the roasted pepper and place it in a sealed bag or airtight container to sweat for a few minutes. Once cool enough to handle, peel off the blistered skin and discard. Remove the stem and seeds carefully; the pepper may tear, which is fine.
- Prepare the skillet and ingredients: Heat a large nonstick skillet over medium heat. Make sure all ingredients are within reach and ready for assembly since the cooking goes quickly.
- Start cooking the quesadilla: Add ½ tablespoon of butter to the hot skillet. Once melted, place the flour tortilla in the pan.
- Add cheese and peppers: Spread ¾ cup of shredded Monterey Jack cheese evenly across the tortilla. Lay the sliced roasted poblano pepper evenly over the cheese layer.
- Season and add herbs: Sprinkle ⅙ teaspoon garlic powder over the pepper and cheese, and add ½ tablespoon of freshly chopped cilantro if using.
- Fold and cook the quesadilla: When the cheese begins to melt, fold the tortilla in half using a spatula. Cook for about 2 minutes until the underside is lightly browned, then carefully flip and cook the other side for 1-2 minutes until golden and crispy.
- Rest and serve: Remove the quesadilla from the skillet and place it on a cutting board to rest for 1-2 minutes. This resting step allows the melted cheese to set, preventing it from leaking out when cut.
- Slice and serve: Cut the quesadilla into triangles and serve with sour cream, salsa, or your preferred sauces.
Notes
- You can customize the quesadilla by adding any vegetables you like.
- Roasting the peppers enhances their flavor and makes them easy to peel.
- Resting the quesadilla after cooking helps the cheese to settle for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
