Charred Poblano and Oaxaca Cheese Quesadillas — Quesadillas de Rajas y Queso Oaxaca
Mexican quesadillas of charred poblano strips folded with melted Oaxaca cheese on warm corn tortillas, crisped on the comal until golden and finished with crema, cilantro, and lime.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Char poblano chiles over a flame, turning every 2 minutes, 8 minutes total until blackened. Steam covered 5 minutes. Peel under cold water, stem, seed, and slice into 1cm strips. Thinly slice 1/2 white onion. Shred 160g queso Oaxaca. Chop cilantro. Cut lime into wedges.
Char
Heat 2 tbsp oil in a heavy skillet over medium 1 minute. Add onion, cook 3 minutes until softened. Add poblano strips, salt, and pepper; toss over medium 2 minutes until warmed through.
Toast
Warm each corn tortilla in a dry skillet over medium 30 seconds per side until pliable. Repeat with all 4 tortillas.
Wrap
Sprinkle half the queso Oaxaca over half of the first tortilla. Top with half the rajas mixture. Fold tortilla over to enclose, pressing lightly. Repeat assembly with remaining 3 tortillas.
Crisp
Cook each folded tortilla over medium 90 seconds per side, pressing lightly with a spatula, until cheese melts and tortilla develops deep golden-brown spots. Work in batches if needed to avoid crowding the skillet.
Plate
Cut each quesadilla in half on a diagonal. Arrange on plates, drizzle with crema, scatter cilantro over top, and serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.