Grilled Green Chili Quesadillas

Recipe Ingredients

3		Fresh chile peppers, such as poblanos
		= (any variety may be used, according to
		Your tolerance for heat)
4		Flour tortillas - (12" dia) (large)
3 cups	711ml	Shredded smoked cheddar - (3/4 lb brick)
		= (Cabot brand recommended)
1 cup	237ml	Store-bought salsa verde
		= (available on chip and snack aisle or
		In Mexican food section)
1 cup	237ml	Sour cream
2 tablespoons	30ml	Chopped fresh cilantro leaves

Recipe Instructions

Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.

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. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D12) - from the TV FOOD NETWORK

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