Quesadillas with Poblano Cream
Elevate your quesadilla game with these irresistible Quesadillas with Poblano Cream, a flavorful twist on a classic favorite. These golden, crisp tortillas are filled with gooey Monterey Jack cheese and paired with a luxuriously smooth poblano cream sauce made from charred poblano peppers, sour cream, and a hint of garlic. The roasted poblano peppers bring a smoky depth to the dish, perfectly complementing the creamy and tangy sauce. Quick to prepare in just 35 minutes, this recipe makes a show-stopping appetizer or crowd-pleasing weeknight dinner. Garnish with fresh cilantro for a pop of color and serve piping hot for a dish that's guaranteed to impress. Whether you're hosting friends or craving something indulgent, these cheesy quesadillas with poblano cream are sure to become a go-to favorite. Perfect for fans of Mexican-inspired cuisine!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 2 pieces Poblano peppers
- 1 cup Sour cream
- 2 tablespoons Heavy cream
- 1 piece Garlic clove
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
1. Preheat your oven's broiler or set a burner to high heat and place the poblano peppers over the flame, turning them occasionally until the skin is charred and blistered (about 5-7 minutes).
2. Once the peppers are charred, transfer them to a bowl and cover with plastic wrap or a plate to let them steam for 10 minutes. This will make peeling the skin easier.
3. While waiting for the peppers to steam, prepare the rest of the ingredients. Shred the Monterey Jack cheese and set it aside.
4. Once the peppers have steamed, peel off the charred skin, remove the stems and seeds, and roughly chop the flesh. Set aside.
5. In a blender or food processor, combine the chopped poblanos, sour cream, heavy cream, garlic clove, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
6. Heat a large skillet or griddle over medium heat and add a drizzle of olive oil.
7. Place one tortilla on the skillet and sprinkle 1/2 cup of shredded Monterey Jack cheese evenly over half of the tortilla.
8. Fold the tortilla in half to form a semicircle and cook for 2-3 minutes on each side until the tortilla is golden and the cheese is melted. Repeat with the remaining tortillas and cheese.
9. Once all the quesadillas are ready, slice them into wedges and drizzle generously with the poblano cream sauce. If desired, garnish with chopped fresh cilantro.
10. Serve immediately and enjoy!
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 5182 mg | 225% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 27.7 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2176 mg | 167% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
