Ingredients
- 1 1/2 cup grated manchego cheese
- 1 cup grated panela cheese
- 1/2 cup grated cotija cheese
- 6 cup flour tortillas, see recipe
- 4 cup poblano chiles, roasted, peeled, seeded and julienned
- 2 tablespoon unsalted butter, melted
Preparation
Baking Directions:
Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler.
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
Do not peel the peppers under running water since that will wash away flavorful juices.
Once peeled, cut away stems, seeds and veins.
In a bowl, mix together cheeses.
Lay the tortillas on a counter.
Divide the cheese mix into 6 equal 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 350 degrees.
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, about 1 minute.
Then brush the uncoated sides with butter and flip over.
When all the quesadillas are cooked, transfer the baking sheet to the oven and bake 10 minutes, until the cheese begins to ooze.
Serve hot, whole or cut into wedges.
