Quesadillas With Roasted Poblanos And Onions (rajas)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 small fresh poblano peppers
• 1 tablespoon corn oil
• 1/2 large onion, thinly sliced lengthwise (about 1 and 1/2 c)
• kosher salt
• pepper, freshly ground
• 2 teaspoons oil
• 4 flour tortillas (8-inch) or 4 corn
• 2 cups grated monterey jack cheese (about 8 oz.)
• 1/2 cup loosely packed cilantro (or parsley)
• 1/2 cup sour cream

Recipe

• 1 place a baking sheet in the oven and heat on 150 or its lowest setting;
• 2 roast and peel poblanos, discard stem and seed clusters. (or if you are fortunate, buy roasted poblanos at your farmer's market!) slice in 1/4 inch strips and set aside.
• 3 heat 1 t oil in 10- or 12-inch nonstick skillet over medium high heat. add the onion and cook, stirring frequently, until soft and lightly browned 3 to 5 minutes.
• 4 add the poblano strips, season generously with salt and pepper, and cook stirring occasionally until the peppers are heated through (1 to 2 minutes more).
• 5 transfer to a plate or bowl and wipe skillet clean.
• 6 heat 1/2 teaspoon oil over medium high heat. add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano/onion mixture and a quarter of the herb. when the tortilla smells toasty and the bottom is browned in spots (in 1 or 2 minutes), fold it in half, pressing with a spatula to flatten.
• 7 transfer to baking sheet in oven to keep warm. repeat the steps to make 3 more quesadillas, cut each into wedges and serve with the sour cream on the side.