Roasted Poblano Quesadillas Recipes

Steps:

• Preheat oven to 450°F. Toss squash with oil and cumin seeds; season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment and roast, flipping once, until golden and tender, 18 to 22 minutes.
• Meanwhile, blister poblanos over a gas flame at medium-high, turning with tongs, until blackened all over, about 8 minutes. Place in a bowl and cover to let steam, 10 minutes. Remove and discard skins and seeds, and slice poblanos into strips. Season lightly with salt; toss with squash and cover to keep warm.
• In a bowl, toss together cabbage, radishes, and cilantro with lime juice and zest; season with salt.
• Heat a large cast-iron skillet or griddle over medium. Lightly brush with butter. Add 1 or 2 tortillas (depending on size of skillet) and top each with 1/2 cup cheese. Top each with a second tortilla. Heat until bottom tortillas are golden brown and cheese begins to melt, about 2 minutes.
• Flip and cook until undersides are golden and crisp and cheese begins to ooze and crisp around edges, about 2 minutes more. Transfer to a tray and repeat with remaining tortillas and cheese, adding more butter to skillet as needed. Serve quesadillas warm, topped with sour cream, squash mixture, cabbage salad, and salsa.

Steps:

• Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes.
• Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.
• Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil.
• Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl.
• Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl.
• Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.

Steps:

• 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 extra-virgin olive oil 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.