Poblano quesadillas
Are you looking for a fun vegetarian friendly quesadilla recipe that is packed with sizzling fajita-style vegetables? Then check out this recipe for poblano quesadillas. These tasty poblano quesadillas are loaded with spicy pepper jack cheese, cream cheese, and loads of onion and poblano pepper strips that have been cooked to perfection.
Servings: 4 quesadillas
Ingredients
- 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
- salt
Instructions
- 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.