Categories: Appetizers, Quesadillas
Ingredients
- 3 large anaheim chilies
- 6 ounces sharp cheddar cheese, grated
- 6 ounces monterey jack cheese, grated
- 3 ounces crumbled queso fresco
- 8 flour tortillas (8 to 9-inch)
Directions
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Blacken the skins of the peppers by grilling, broiling, or using a kitchen torch.
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Place in a zip-lock bag and seal; allow to stand at room temperature for about 10 minutes.
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Take peppers from bag and remove skins by holding under running tap water and scraping off skins with fingers.
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Cut peppers open and remove seeds by scraping with a spoon; dice peppers.
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Toss cheeses together in a bowl.
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Lay 4 tortillas on the counter and spread about 3/4 cup cheese over each.
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Sprinkle about 1/4 cup diced peppers over the top.
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Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat.
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Place one of the remaining tortillas on top.
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Press down with a wide spatula to remove any air pockets.
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Cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned.
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Turn over, cover, and cook 1-2 minutes, or until lightly browned.
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Repeat this process for remaining quesadillas.
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Cut into wedges and serve immediately.