Rajas con Crema Quesadillas

Rajas con Crema Quesadilla - Domestic Dreamboat #vegetarian #meatless #glutenfree

5 from 1 vote

Rajas con Crema Quesadillas feature roasted poblano peppers mixed with onion, garlic, spices, and cream along with monterey jack cheese.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Entree

Cuisine: Mexican

Keyword: cheese, chiles, Mexican, monterey jack, peppers, poblanos, quesadillas, vegetarian

Servings: people

Calories: 763kcal

Author: Carissa Serink

Equipment

Baking sheet
Aluminum foil

Ingredients

1 pound poblano peppers stemmed, seeded, and cut in half lengthwise
1 Tablespoon canola oil or another neutral-flavored cooking oil
1 medium onion ends removed, cut in half, and sliced 1/4" thick
2 cloves garlic minced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
½ cup whipping or heavy cream
1 Tablespoon lime juice
½ teaspoon salt
¼ teaspoon pepper
8 8 inch flour tortillas (mine said medium/soft taco - you can use corn tortillas if you follow a gluten free diet)
2 ⅔ cup shredded monterey jack cheese

Instructions

Move oven rack to be positioned 6 inches from broiler. Turn broiler on. Line a baking sheet with aluminum foil and arrange halved poblanos on the sheet, skin side up. Broil for 5-10 minutes, until the skin is blackened and blistered. Immediately transfer to a medium bowl and cover with a tight-fitting lid or plastic wrap. Allow to sit for at least 10 minutes.
When cool enough to handle, remove the skin from the poblanos (the blistered parts will come off very easily; don't worry if there are parts that you can't get off). Slice the poblanos 1/4 to 1/2 inch thick.
Heat 1 Tablespoon canola oil in a 10-inch skillet over medium-high heat. Add the sliced onion, and cook until softened, 3-5 minutes. Add the minced garlic, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried oregano and cook until fragrant, about 30 seconds. Stir in 1/2 cup whipping or heavy cream and cook until thickened, about 1-2 minutes. Add 1 Tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sliced poblanos. Cook until heated through, about 2-3 minutes. Remove from heat.
Move oven rack to center position and heat to 350°F. Arrange 4 tortillas on a baking sheet. Cover each with 1/3 cup of monterey jack, followed by equal portions of the poblano mixture. Top each with an additional 1/3 cup of monterey jack. Place the 4 remaining tortillas on the tops and press down gently. Bake for about 10 minutes, until the cheese is melted and the tops of the tortillas are beginning to brown. Allow to cool for 2-3 minutes before slicing.

Nutrition