Looking to add a delightful twist to your next Mexican-inspired meal? These Roasted Poblano and Spinach Quesadillas are a delicious and satisfying option that will please your taste buds and warm your soul. Filled with the smoky flavor of roasted poblanos and the freshness of spinach, these quesadillas are perfect for a cozy night in or a gathering with friends. Let’s dive into how to whip up this flavorful dish!
Roasted Poblano and Spinach Quesadillas
Ingredients:
– 2 large poblano peppers
– 2 cups fresh spinach leaves
– 1 small red onion, thinly sliced
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 8 medium flour tortillas
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional toppings: sour cream, guacamole, salsa
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.
Enjoy your flavorful Roasted Poblano and Spinach Quesadillas hot off the skillet, paired with your favorite toppings such as sour cream, guacamole, or salsa. These quesadillas make for a delicious and satisfying meal that is sure to impress your family and friends! Serve them as a main dish or cut them into smaller portions for a tasty appetizer at your next gathering. Get ready to savor the delightful blend of flavors in every cheesy, smoky bite.
