Cheese & poblano quesadillas
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cheese & poblano quesadillas
  Cheese    Poblano    Quesadillas    Mexican  
Last updated 6/12/2012 12:47:53 AM. Recipe ID 8763. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Cheese & poblano quesadillas
 Categories: Mesamexican, Mexican, Main dish, Lnet
      Yield: 6 Servings
  1 1/2 c  Grated manchego cheese
      1 c  Grated panela cheese
    1/2 c  Grated cotija cheese
      6 ea Flour tortillas
    1/2 c  Chipotle salsa (optional)
      4 ea Poblano chiles, roasted,
           -peeled, seeded & julienned
      2 tb Unsalted butter, melted
  In a bowl, mix together the cheeses.
  Lay the tortillas on a counter. Divide the cheese mix into 6 portions
  and spread over half of each tortilla. If desired, sprinkle about a
  tablespoon of salsa over each. Arrange the chile strips evenly over
  the cheese. Fold the tortillas over to enclose the filling and brush
  the tops with butter.
  Preheat the oven to 350F.
  Place a dry griddle or cast-iron skillet over medium-high heat. Place
  the tortillas buttered side down in the pan. Cook until very light
  golden,a bout 1 minute. Then brush the uncoated sides with butter and
  flip over. Cook until golden, and transfer to a baking sheet. When
  all the quesa- dillas are cooked, transfer the baking sheet to the
  oven and bake 10 min- utes, until the cheese begins to ooze.
  Serve hot, whole or cut into wedges.
  NOTE: Manchego Cheese: There are two kinds of manchego used in mexican
  cooking - and neither is the high-priced Spanish variety sold in
  upscale cheese shops. There is a hard variety (called viejo) and a
  soft, semifirm, golden one that is an excellent melter. The soft one
  is used most often for cooking. Monterey Jack or muenster can be
  Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese,
  similar to feta in appearance. Romano or washed and dried feta are
  good substitutes.
  Panela Cheese: is a mild, milky-tasting, fresh white cheese often
  sold in rounds. A ricotta, farmer's or dry cottage cheese can be
  The reason Mary Sue and Susan like to use one part manchego, one part
  panella and one-half part anejo is because they give a greater
  texture and flavor than just one cheese, but is not a hard-and-fast
  rule. They both say to go right ahead and use whatever you happen to
  have in the kitchen, or experiment and come up with you own cheese

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 8763 (Apr 03, 2005)

[an error occurred while processing this directive]