Roasted poblano quesadillas

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
2 large poblano chillies, or other large, mild chillies
1 1/4 tbsps extra virgin olive oil
4 large flour tortillas
200g Monterey Jack or spicy cheese, shredded
1) Heat the grill to high.

2) Char the poblano chillies under the grill to blacken the skins on all sides, about 7 to 8 minutes. Place them in a bowl, cover with cling film and let stand for 10 minutes.

3) Peel and seed the chillies, then slice.

4) Heat a skillet over medium-high heat. Add a drizzle of olive oil then a tortilla. Cover the tortilla with 50g of cheese and a quarter of the chillies. Fold the tortilla in half and cook for 2 minutes to crisp and char the tortilla evenly and melt cheese.

Remove and cut into wedges; repeat with the remaining ingredients.

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