What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Quesadilla Chile Relleno! Before you shake your head and walk away, hear me out. Green poblano peppers are a pretty mild distant cousin to the jalapeño and habanero. You could almost say they’re from the “other side of the tracks”, so to speak. Personally, I think they’re underrated. If you look up their classification, they might even be referred to as sweet. Now, I don’t know about that. What I do know is they smell somewhat earthy, tend to hold their shape, and are absolutely scrumptious when bathed in Mexican cheeses. In my opinion, they definitely deserve a second chance. What have you got to lose?
QUESADILLA CHILE RELLENO
2 large flour tortillas
2 tablespoons butter
1 cup Mexican-style four cheeses, shredded
2 poblano peppers, roasted, peeled, and sliced in strips
1/4 cup yellow onion, chopped
1/4 cup ranch dressing, prepared
1/4 teaspoon cayenne pepper
1/4 teaspoon sriracha sauce
Butter one side of each flour tortilla. Set aside. Warm an iron skillet or nonstick pan over medium heat. Place one tortilla in the skillet, butter side down. Add half the Mexican cheeses. Arrange the poblano peppers in a single layer over cheese. Scatter chopped onion over all. Add remaining Mexican cheese blend. Place the remaining tortilla on top, butter side up. Press down lightly. Cover the pan with a lid. Cook 3-4 minutes until tortilla is lightly browned and cheese is melted. Using a spatula, flip over the quesadilla. Cover with lid. Cook 2-3 minutes longer until golden brown. Do not burn. Transfer quesadilla to a cutting board. Let rest for 2 minutes to avoid a flood of gooey cheese. In a small bowl, combine prepared ranch dressing, cayenne pepper, and sriracha sauce. Mix well. Cut the quesadilla into 6 triangles. Serve with sriracha ranch dipping sauce.