Chili Pepper Quesadilla

Votes: 1

Time: 35 min.
Complexity: easily
Quantity: 3 quesadillas

Cheese is an essential ingredient in a traditional Mexican appetizer. This simple quesadilla can be served alongside a bowl of hearty soup. It takes a while to prepare, but it's worth the effort, as such a hearty meal is only eaten once a day. This classic quesadilla, made with wheat tortillas, features two types of cheese: tart, nutty Monterey Jack and spicy Pepper Jack. Roasted poblano peppers add an extra kick.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 very large wheat tortillas
3 green poblano chili peppers
Butter for greasing the pan
1.5 cups finely grated Monterey Jack cheese
1.5 cups finely grated Pepper Jack cheese

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Grill the peppers one at a time using metal tongs, holding them over an open flame on the stovetop, until the skin is completely charred. If you don't have a gas stovetop, you can use a barbecue grill or place them on a baking sheet in a broiler. When the peppers are completely blackened, place them in a large resealable plastic bag, seal it, and let them simmer for at least 20 minutes. Then, use a knife to scrape off most of the blackened skin. Remove the stems, seeds, and finely chop the chiles.
Generously grease a large cast-iron skillet with butter and set it over medium heat. Place 1 tortilla in the skillet and sprinkle it with 1/3 of the Monterey Jack and Pepper Jack cheeses, spreading them evenly to the edges so the surface is completely coated. Sprinkle with 1/3 of the roasted chili peppers. Wait until the cheese is almost completely melted, then fold the tortilla in half. Cook for another 20 seconds, then flip the crescent and cook for another 30 seconds, until the tortilla is buttery and golden.