Quesadillas with Chiles and Mushrooms

Quesadillas de Chile Poblano y Hongo

Quesadillas contain more than just melted cheese these days. Here, roasted strips of poblano chile and mushrooms make a special appetizer quesadilla that's cut into wedges. Serve with fresh or bottled salsa, if desired.

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Ingredients

Makes 4 servings

▢ 2 large poblano chiles roasted, peeled, seeded, and veins removed
▢ 2 teaspoons vegetable oil
▢ 8 medium white or brown button mushrooms thinly sliced
▢ 2 green onions thinly sliced
▢ 4 10-inch flour tortillas
▢ 1 cup shredded Monterey Jack or manchego cheese

Instructions

Cut the roasted poblano chiles into 1⁄2-inch squares.
Set aside.
Heat the oil in a medium skillet and cook the mushrooms until they release their juices and start to brown, 3 to 4 minutes.
Remove the pan from the heat and stir in the chiles and green onions.
Lay 2 of the tortillas on a work surface.
Scatter ¼ cup of cheese on each tortilla.
Top equally with the mushroom mixture.
Scatter remaining cheese evenly over the tortillas.
Top with the remaining tortillas.
Heat a large dry skillet and toast the quesadillas, 1 at a time, until light brown on both sides and the cheese is melted, 1 to 2 minutes on each side.
Cut the quesadillas into wedges.
Serve at once.

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Course; Tortilla

Cuisine; Mexican