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Simple Recipes for Every Day

Roasted Poblano and Carnitas Quesadillas

Roasted poblano and carnitas quesadillas cut in quarters on a serving platter topped with salsa verde and cilantro
  • Serves: 8
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 3 poblano peppers
  • Extra-virgin olive oil
  • 2 cups shredded mozzarella
  • 2 cups shredded carnitas
  • 16 6-inch corn tortillas or 8 10-inch flour tortillas

For serving

  • Guacamole
  • Salsa Verde
  • Sour cream

Method

  1. Turn the oven to broil.

  2. Place peppers on a baking sheet or in an ovenproof skillet and brush them with the olive oil. Broil, turning once, until the skins are charred, about 8 minutes. Remove from oven and let cool slightly on the baking sheet. Discard the charred skin (it should be easy to remove), seeds, core and stems and cut remaining pepper into ½-inch strips.

  3. Heat 1 teaspoon olive oil in a medium skillet or griddle over medium heat. Once the oil is glistening, working with one tortilla at a time, add the tortilla and sprinkle each with ¼ cup of mozzarella, ¼ cup carnitas and a few strips of peppers, then top with another tortilla (see Note). Cook until the bottom tortilla is golden brown and the mozzarella is melted, about 3 minutes. Flip the quesadilla and cook until the other side is golden brown and the mozzarella is melted, about 2 more minutes. Remove from the skillet and repeat with the remaining ingredients, adding 1 teaspoon oil to the skillet for every tortilla, to make 8 quesadillas total.

  4. To serve, cut each quesadilla in quarters. Serve with desired toppings.


Note: If using flour, add the filling ingredients on just one side and fold in half.