Are you looking for an easy way to use some leftover poblano peppers? Check out this recipe for poblano quesadillas! These tasty quesadillas are loaded with spicy pepper jack cheese, creamy cream cheese, sweet onions, and lots of poblano peppers.
These quesadillas are made with gluten free tortillas so that they are gluten free. However, if you do not have a gluten intolerance then you can also make these quesadillas with regular flour tortillas. If you are looking for durable, flexible gluten free tortillas that will not crack when folded, Toufayan gluten free tortillas are the best of the best.
What is in these poblano quesadillas?
What is in these tasty poblano quesadillas? Here are the main ingredients that are used to make these poblano quesadillas.
- Tortillas. As with any other type of quesadilla, you will need tortillas to make these poblano quesadillas. We use gluten free tortillas so that our quesadillas are gluten free, but if you do not have a gluten intolerance then you can also use regular flour tortillas. If you are looking for a brand of gluten free tortillas that will not crumble when folded, then we recommend Toufayan gluten free tortillas. Nothing else compares when it comes to flexibility and durability!
- Pepper jack cheese. Pepper jack cheese is used in this recipe for poblano quesadillas to give them a little extra spice! You can also use monterey jack if you do not prefer your quesadillas to be spicy.
- Cream cheese. A little cream cheese is also added to these Poblano quesadillas to give them even more creamy flavor! The creaminess of the cream cheese serves a perfect contrast to the spiciness of the pepper jack cheese.
- Poblanos. Of course, these poblano quesadillas are loaded with lots of poblano peppers. The poblano peppers are sliced into thin strips and sautéed before they are added to these cheesy quesadillas.
- Onions. Some onions are also sliced into thin strips and sautéed with the poblano peppers. The onions are cooked until the sugars in them start to caramelize and they start to brown. This provides a nice sweetness to the quesadillas that compliments all of the other flavors.
How to make these poblano quesadillas
How do you make these poblano quesadillas? Here are all the steps you need to take in order to make these poblano quesadillas.
- Slice the onions and poblanos into thin strips. The first step in making these poblano quesadillas is slicing the onion and poblanos into long, thin strips. We recommend using a sharp, high quality chef’s knife to speed up this process and ensure that the strips come out uniform. We use this Victorinox chef’s knife and we would recommend it to anyone who is on the market for a beginner friendly, generally purpose kitchen knife. It slices through tough, fibrous vegetables like butter!
- Cook the onions and poblanos. After you cut the onions and poblanos, it is time to cook the onion and poblano strips. We recommend using a cast iron pan to cook the onions and poblanos for best results. Cast iron pans withstand high temperatures better than other types of pans, so they are perfect for times when you want to get a nice char on your veggies. We use this cast iron pan by Victoria Cast Iron and we absolutely love it! It is sturdy, but not as heavy and cumbersome as other similarly sized cast iron pans.
- Assemble the quesadillas. After you cook the onions and poblanos, it is time to assemble the quesadillas. Peel open the tortillas and stuff them with cream cheese, pepper jack, onions, and poblanos.
- Cook the quesadillas. After you assemble the quesadillas, it is time to cook the quesadillas. The quesadillas should be cooked in some oil so that they become nice and crispy on the outside. Cook the quesadillas on each side until they develop a nice golden brown color.
- Salt the quesadillas. After the quesadillas are done cooking, throw them on a paper towel to absorb any excess oil and cover them with salt. Try to keep the salt on the outside of the quesadillas.
How to store leftover poblano quesadillas
Do you have some leftover poblano quesadillas you want to save for later? Here are our tips on storing leftover poblano quesadillas.
- Storing the quesadilla components separately. Quesadillas generally have the best texture when they are freshly cooked. For best results, we recommend storing the cooked onions and poblanos separately then assembling and cooking the quesadillas when you are ready to eat them. It only takes a few minutes to throw the toppings on tortillas and toast them up!
- Storing entire quesadillas. If you want to store entire quesadillas, we recommend storing your leftover quesadillas in an airtight container in the refrigerator and eating them within a few days. We recommend storing the quesadillas alongside a folded up paper towel to draw any excess water away from the quesadillas. These poblano quesadillas do not tend to freeze well because the poblanos and onions become mushy after they freeze and thaw.
How to reheat poblano quesadillas
How do you reheat poblano quesadillas? Here are your best options when it comes to reheating poblano quesadillas.
- On the stove. The best way to reheat these poblano quesadillas is to cook them the way they were originally cooked – on the stove! Quesadillas that are reheated on the stove will be crispier and have a better texture than quesadillas that were reheated in the microwave. We recommend cooking the quesadillas in vegetable oil over medium heat until heated throughout. This should only take a few minutes.
- In the microwave. If you do not have the time to reheat these poblano quesadillas on the stove, then you can always warm them up in the microwave. Quesadillas that are reheated in the microwave will not be crispy like quesadillas that are reheated on the stove, but they will still taste great! We recommend microwaving the quesadillas on full power for a minute or two.
- 4 gluten free tortillas
- 2 poblano peppers
- 1 red onion
- 2 cups pepper jack cheese
- 4 tbsp cream cheese
- 1/2 tsp black pepper
- vegetable oil
- Slice the poblanos and onions into long, thin strips.
- Heat a pan with vegetable oil over medium heat then add the onion. Cook the onions for 10 minutes before adding the poblanos. Add salt and pepper then cook the veggies for another 15 minutes until the onions are tender and lightly browned.When you are done cooking the vegetables, keep the pan you used warm. You can use the same pan to cook the quesadillas.
- Add the cream cheese, pepper jack cheese, onions, and poblanos to one half of each tortilla. Fold the other side of the tortilla over the filling to assemble each quesadilla.
- Add more vegetable oil to the pan if necessary then cook the quesadillas over medium heat for 3 - 5 minutes per side. When the quesadillas are done, they should be golden brown on each side and crispy.
- Lay the quesadillas on a paper towel to absorb any excess oil and cover them in salt.
Substitutions for poblano quesadillas
- Gluten free tortillas. If you do not have a gluten intolerance then you can use regular flour tortillas in place of the gluten free tortillas.
- Pepper jack cheese. If you do not like your quesadillas to be spicy, then you can use monterey jack cheese in place of the pepper jack cheese.
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