Quesadillas with Roasted Poblanos and Onions Rajas
Savor the smoky, savory flavors of these Quesadillas with Roasted Poblanos and Onions Rajas, a mouthwatering twist on the classic Mexican comfort food. Perfectly charred poblano peppers, caramelized onions, and garlic are blended with creamy Crema Mexicana for a luscious, flavorful filling. Nestled between golden, buttery tortillas and melted Monterey Jack cheese, every bite delivers a satisfying combination of smoky, creamy, and cheesy goodness. These quesadillas are easy to assemble and make a delightful appetizer, snack, or light meal, ready in under an hour. Enhance your spread by serving them with fresh salsa, guacamole, or a dollop of crema for dipping. Perfect for taco night, game-day gatherings, or any occasion, this recipe is your go-to for irresistible roasted pepper quesadillas!
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Recipe Information
Ingredients
- 3 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 2 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Crema Mexicana (or sour cream)
- 2 cups Monterey Jack cheese, shredded
- 6 medium-sized Flour tortillas
- 2 tablespoons Butter
- 2 tablespoons Cilantro, chopped (optional)
Instructions
Preheat your oven broiler to high or set a gas stove burner to medium-high flame.
Roast the poblano peppers directly under the broiler or over the flame, turning them occasionally with tongs until the skins are charred and blackened all over, about 8-10 minutes.
Place the roasted poblanos into a bowl and cover tightly with plastic wrap or a clean kitchen towel. Let them steam for 10 minutes to loosen the skins.
Peel the charred skins off the poblanos, remove the stems and seeds, and slice the peppers into thin strips. Set aside.
Heat the olive oil in a large skillet over medium heat. Slice the onion into thin strips and add it to the skillet. Cook, stirring occasionally, until the onion is softened and golden brown, about 10 minutes.
Mince the garlic and add it to the skillet along with the poblano strips. Season the mixture with salt and ground black pepper. Cook for 2-3 minutes more, then remove the skillet from the heat.
Stir in the Crema Mexicana (or sour cream) until the mixture is creamy and well-coated. Set aside.
Heat a clean skillet or griddle over medium heat. Sprinkle a tortilla with about 1/3 cup of shredded Monterey Jack cheese, then spoon a portion of the poblano and onion mixture over half of the tortilla. Fold the tortilla in half to enclose the filling.
Melt a small amount of butter in the skillet and cook the quesadilla until the bottom is golden brown and the cheese is melted, about 2-3 minutes per side. Repeat with remaining tortillas and filling.
Slice the quesadillas into wedges and garnish with chopped cilantro, if desired. Serve warm with salsa, guacamole, or extra crema on the side.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 8.6 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2072 mg | 159% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 507 mg | 11% | |
*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.
