Roasted Poblano Quesadillas

Serve with Smoky Sweet Potato Chicken Stoup.


  • 2 large poblanos
  • 4 teaspoons extra virgin olive oil (EVOO)
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese


Heat the broiler to high.

Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.

Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of (EVOO) and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.

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