Cook Time: 15 minutes
Yield: 6 servings
3 fresh chile peppers, such as poblanos -- any variety may be used,
according to your tolerance for heat
4 (12-inch) large flour tortillas
3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)
1 cup store bought salsa verde, available on chip and snack aisle or
in Mexican food section
1 cup sour cream
2 tablespoons chopped fresh cilantro leaves
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.