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Simple Recipes for Every Day

Roasted Poblano and Carnitas Quesadillas

Roasted Poblano and Carnitas Quesadillas with guacamole in a bowl served with lime wedges and radish
  • Serves: 8
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 2 cups carnitas
  • 2 cups mozzarella, shredded
  • 3 poblano peppers
  • olive oil
  • 16 6" corn tortillas or 8 10" flour
  • guacamole
  • salsa
  • sour cream

Method

  1. On a baking sheet or ovenproof skillet, arrange poblano peppers. Brush with olive oil and broil on high until skins are charred, about 8 minutes. Turn once and char remaining side. Remove from oven and allow to cool. Discard charred skin (it should just slip off), seeds, core and stems and cut remaining pepper into ½” strips.
  2. Prepare quesadilla by layering cheese, carnitas and poblano peppers divided equally among each quesadilla. If using corn, top with a second tortilla, if using flour just fold in half.
  3. Heat a skillet over medium heat adding just enough oil to coat the pan. Cook one quesadilla at a time until cheese begins to melt and tortilla starts to brown. Flip and continue to cook for an additional 2-3 minutes. Remove and keep in warm oven until ready to serve. Continue this process with each quesadilla.
  4. Serve with your favorite salsa, guacamole and/or hot sauce and enjoy!