Skillet Cheese Quesadillas

Name: Skillet Cheese Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 4 flour tortillas (10-inch); 1 cup, shredded Oaxaca cheese; 1 cup, shredded Monterey Jack cheese; 1, charred and sliced poblano pepper; 3, thinly sliced scallions; 2 tbsp unsalted butter; 1/2 cup salsa, for serving

Crisp flour tortillas with a molten core of Oaxaca and Monterey Jack, scallions, and a whisper of charred poblano.

vegetarian
nut-free
contains-dairy

Ingredients

flour tortillas (10-inch)4
Oaxaca cheese1 cup, shredded
Monterey Jack cheese1 cup, shredded
poblano pepper1, charred and sliced
scallions3, thinly sliced
unsalted butter2 tbsp
salsa, for serving1/2 cup

Steps

Char and prepare the poblano.
Char the poblano directly over a gas flame, turning, until blackened all over. Steam in a covered bowl 5 minutes, then peel, seed, and slice.
Lay tortilla and add fillings.
Lay a tortilla in a dry skillet over medium heat. Scatter half the cheeses, half the poblano, and half the scallions over one side.
Fold and cook the quesadilla.
Fold the bare half over the filling. Add a small knob of butter under the tortilla and cook until deeply golden, about 3 minutes.
Flip and crisp the second side.
Flip carefully and crisp the second side, 2 more minutes, pressing gently with a spatula.
Repeat and serve with salsa.
Repeat with the second tortilla. Cut into wedges and serve with salsa.

Nutrition

Nutrition, per serving. 610 calories. Protein 28.5 grams, 18 percent. Carbs 54 grams, 33 percent. Fat 35 grams, 49 percent. Fiber 4 grams, sugar 5 grams, saturated fat 18 grams, sodium 900 milligrams. Estimated from ingredients.