Roasted Poblano And Spinach Quesadillas

Instructions

1. Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is blistered and charred on all sides. This usually takes about 8-10 minutes. Remove from the oven and place the poblanos in a heat-safe bowl. Cover the bowl with plastic wrap and let them steam for about 10 minutes. This will make it easier to peel off the skin.

2. After 10 minutes, peel the charred skin off the poblano peppers and remove the seeds. Slice the roasted poblanos into strips and set them aside.

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and sauté until softened and slightly caramelized, about 5-7 minutes. Add the fresh spinach leaves to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

4. Assemble the quesadillas: On one half of a flour tortilla, sprinkle a layer of Monterey Jack and cheddar cheese. Top with a spoonful of the spinach and onion mixture and a few slices of the roasted poblano peppers. Fold the tortilla in half to cover the filling.

5. In a clean skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Place the assembled quesadilla in the skillet and cook until the bottom is golden brown and crispy, about 2-3 minutes. Carefully flip the quesadilla and cook the other side until golden brown and the cheese is melted, another 2-3 minutes.

6. Repeat the assembling and cooking process with the remaining tortillas and filling ingredients.