grilled green chili quesadillas

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 smoked cheddar, shredded
1 cup store bought salsa verde, homemade if you have the time
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.

 

oh my god i love you....haha....really though.....green chili rocks.... mexican food in general rocks my world....

oh, why can't i get those big cans of green chili in the east?

 

If only scarlet was single...sigh....................

 

scarlett's the best!

 

awww......shucks.....


you all know how to make a girl feel special.....