Grilled Green Chili Quesadillas

Name: Grilled Green Chili Quesadillas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 fresh chile peppers, such as poblanos -- any variety may be used, according to your tolerance for heat; 4 12-inchs (12-inch) large flour tortillas; 237 milliliters store bought salsa verde, available on chip and snack aisle or in Mexican food section; 2 Tbsps chopped fresh cilantro leaves; 710 milliliters (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded); 237 milliliters sour cream

Grilled Green Chili Quesadillas might be just the Mexican recipe you are searching for. This hor d'oeuvre has 539 calories, 21g of protein, and 31g of fat per serving. This vegetarian recipe serves 6. It will be a hit at your The Fourth Of July event. Head to the store and pick up cheddar, cream, cilantro leaves, and a few other things to make it today. To use up the food dye you could follow this main course with the Orange Dream Angel Food Cake as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Heat a grill pan over high heat.

Equipment you will use

Grill Pan

Place whole chiles on grill and char all over. about 10 minutes.

Ingredients you will need

Chili Pepper

Equipment you will use

Grill

Remove from heat and split chiles. Scrape away seeds with a spoon and slice.

Ingredients you will need

Chili Pepper

Seeds

Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas.

Ingredients you will need

Tortilla

Chili Pepper

Cheese

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Cutting Board

Frying Pan

Spatula

Serve slices on a large platter with small dishes of salsa verde and sour cream for topping.

Ingredients you will need

Salsa Verde

Sour Cream

Garnish the platter and toppings with chopped cilantro.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

fresh chile peppers, such as poblanos -- any variety may be used, according to your tolerance for heat 412-inchs

(12-inch) large flour tortillas 237milliliters

store bought salsa verde, available on chip and snack aisle or in Mexican food section 2Tbsps

chopped fresh cilantro leaves 710milliliters

(3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)237milliliters

sour cream

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Caves Roger Goulart Gran Reserva Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.