Goat Cheese Poblano Quesadillas
Quesadillas were first created in the 16th century colonial Mexico as a result of old and new world tastes coming together. The quesadilla has evolved over years as people experimented with different variations of it. Poblano peppers are named for the state of Puebla, Mexico, where they originated. They have thick, dark-green skin and they range from mild to medium-hot. This quesadilla is super delicious with the smokiness of the poblano and creaminess and tanginess of goat cheese. Chef Alba
Goat Cheese Poblano Quesadillas
Quesadillas were first created in the 16th century colonial Mexico as a result of old and new world tastes coming together. The quesadilla has evolved over years as people experimented with different variations of it. Poblano peppers are named for the state of Puebla, Mexico, where they originated. They have thick, dark-green skin and they range from mild to medium-hot. This quesadilla is super delicious with the smokiness of the poblano and creaminess and tanginess of goat cheese. Chef Alba
Ingredients
Poblano Pesto:
- 2 mediium poblano peppers
- 1 cup raw pepitas (raw pumpkin seeds)
- 1 bunch cilantro roughly chopped
- 2 spring onions cut in 2-inch pieces
- 2 cloves garlic crushed
- 3 tbsps Secolari Roasted Garlic Olive Oil
- 1 totaste Secolari Wild Porcini Sea Salt
- 1 splash of water
Quesedillas;
- poblano pesto
- 12 ounces goat cheese
- 24 corn tortillas
Instructions
- To make the pesto: start by charring the pepper over a gas flame or under a broiler until it is blackened and charred on all sides. Transfer to a bowl and cover with plastic wrap, allowing the peppers to steam while it cools. After it cools, peel, seed, and stem.
- In a food processor, combine the peppers, pepitas, cilantro, garlic, onion, olive oil, salt, and pepper. Pulse until well combined. Add a splash of water to thin the pesto and help the ingredients congeal. Taste and season as needed.
- To make the quesadillas: Heat a griddle or large skillet over medium-high heat. Warm the corn tortillas until they are warm and soft. Remove from heat, spread with goat cheese and pesto and top with another tortilla. Return the quesadilla to the griddle and cook until the tortilla is crisp, and the cheese is melted and bubbling, about 2 minutes. Transfer the quesadillas to a cutting board and cut into quarters. Serve immediately.
