This waffled poblano and cheese quesadilla is a delightful twist on the classic Mexican dish. The waffle iron creates a crispy and satisfying texture that pairs perfectly with the gooey melted cheese and smoky poblano peppers.
Ingredients: 2 large poblano peppers. 2 cups shredded Monterey Jack cheese. 4 large flour tortillas. Non-stick cooking spray.
Instructions: Use an open flame or the broiler to cook the poblano peppers until the skin is crusty and charred. Put the roasted peppers in a bowl or plastic bag with a lid and let them steam for 10 minutes. I think this will help you peel off the skin. Take the peppers out of the steamer, peel off the skin, take out the seeds, and cut them into thin strips. Follow the directions that came with your waffle iron to get it hot. Place a flour tortilla on the table and cover one half of it with a lot of shredded Monterey Jack cheese. On top of the cheese, put some of the sliced poblano peppers. Spread the cheese and peppers on one half of the tortilla. Then, fold the other half over to cover them. Spray some nonstick cooking spray on the waffle iron that has already been heated up. Close the lid on the waffle iron and put the filled tortilla inside. It should be cooked for three to five minutes, or until it is golden brown and crispy. Carefully take the waffled quesadilla off the iron and let it cool for one minute. Then cut it into wedges. Do the same thing again with the rest of the peppers, cheese, and tortillas. If you want, you can serve your hot waffled poblano and cheese quesadilla with salsa, guacamole, or sour cream for dipping.
Prep Time: 15 minutes
Cook Time: 20 minutes
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