How To make Cheese and Poblano Quesadillas
1 1/2 c Grated manchego cheese
1 c Grated panela cheese
1/2 c Grated cotija cheese
6 ea Flour tortillas
1/2 c Chipotle salsa (optional)
4 ea Poblano chiles, roasted,
-peeled, seeded & julienned 2 tb Unsalted butter, melted
In a bowl, mix together the cheeses. Lay the tortillas on a counter. Divide the cheese mix into 6 portions and spread over half of each tortilla. If desired, sprinkle about a tablespoon of salsa over each. Arrange the chile strips evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter. Preheat the oven to 350?F. Place a dry griddle or cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Cook until very light golden,a bout 1 minute. Then brush the uncoated sides with butter and flip over. Cook until golden, and transfer to a baking sheet. When all the quesa- dillas are cooked, transfer the baking sheet to the oven and bake 10 min- utes, until the cheese begins to ooze. Serve hot, whole or cut into wedges. NOTE: Manchego Cheese: There are two kinds of manchego used in mexican cooking - and neither is the high-priced Spanish variety sold in upscale cheese shops. There is a hard variety (called viejo) and a soft, semifirm, golden one that is an excellent melter. The soft one is used most often for cooking. Monterey Jack or muenster can be substituted. Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese, similar to feta in appearance. Romano or washed and dried feta are good substitutes. Panela Cheese: is a mild, milky-tasting, fresh white cheese often sold in rounds. A ricotta, farmer's or dry cottage cheese can be substituted. The reason Mary Sue and Susan like to use one part manchego, one part panella and one-half part anejo is because they give a greater texture and flavor than just one cheese, but is not a hard-and-fast rule. They both say to go right ahead and use whatever you happen to have in the kitchen, or experiment and come up with you own cheese mix. SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.
How To make Cheese and Poblano Quesadillas's Videos
CHICKEN quesadillas recipe with MOZZARELLA & OAXACA CHEESE | Cheesy, juicy quesadillas
Quesadillas are incredibly popular. The reason is because they are insanely easy and incredibly
delicious! I like to experiment with different melting cheeses. Oaxaca happens to be an all time favorite and mozzarella one that’s always present in my kitchen. These are with no doubt the best quesadillas. They have so much flavor and if you love cheese these are going to make you so happy.
Note: In place of the ground ancho chile
you can use paprika or cayenne.
For the Chicken
2 chicken breast 1lb
Seasoning
Chilli powder 1 TBSP
Cumin, ground 1/4 tsp
Ancho chile, ground 1 tsp
Garlic powder 1 tsp
Onion powder 1 tsp
Salt To your liking
(I did: 1 1/2 tsp)
Black Pepper To your liking
Mini sweet peppers 14ea or 2 bell peppers (1 1/2 cups)
White onion (Large) 1/2 ea
Mozzarella & Oaxaca cheese:
To taste.
Pico
Large tomatoes 2 ea (1 lb)
White onion (large) 1/8ea
Cilantro 1/4 cup
Lime juice 1/2 ea
Jalapeño (OPTIONAL) 1ea
More sides
Sour Cream
Salsa
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Fried Quesadillas RECIPE | HOW TO MAKE THE PERFECT MEXICAN STREET FOOD FRIED QUESADILLAS
Hello & Welcome❣️In today’s recipe we’ll be showing you how to make the perfect quesadilla. This is no ordinary quesadilla amigos! This quesadilla makes dreams come true. Imagine walking down the street in Mexico and all of a sudden hunger strikes!!! ???? so many choices and while you take the time to decide what your next feast will be. Stop a stand selling Fried quesadillas made with fresh corn masa, filled with gooey cheese, and topped with the classic Mexican staples like lettuce, avocado, crema fresca, queso Cotija, and a various selections of salsas. I guarantee that no matter what stand you purchase your fried quesadilla from, You will be satiated and filled with love. Tips and ingredients can be found down below. Don’t forget to tag us when you make this recipe. Thank you for joining us today! Lots of love Stephanie, and Cloud ????
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Ingredients
Oil (peanut olive or oil of your choice)
2.5 pounds of fresh corn masa
4 cup Melty cheese of choice (La Chona and H.E.B Asadero)
Optional- Chilorio (recipe below and in an amazon storefront)
Toppings- thinly slice lettuce, queso Cotija, salsa, purple pickled onions, crema fresca, and avocado
Chilorio recipe-
Pickled onions recipe-
Hot lava salsa (spice level mild-hot)
Drizzle of oil
7-9 Red jalapeños
4 tomatoes
4 garlic cloves
1/4 purple onion
A big bunch of cilantro
1 tsp salt (adjust to taste after cooking
Juice of 1 to 2 lime (to preserve)
Tip‼️
For extra crispy quesadillas fry for 6 minutes
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Chicken poblano quesadillas
Ingredients:
• Poblano Peppers
• Sour cream
• Corn
• Parmesan cheese
• La Costeña Refried Beans
•Flour tortillas
•Shredded chicken
• Mozzarella cheese
Direction:
- In a pan with hot oil sauté poblano peppers.
- Add corn, sour cream and parmesan cheese.
- Bring to a boil.
- On tortilla add a layer of La Costeña Refried Beans and mozzarella cheese.
- Add poblano peppers and shredded chicken.
Grilled Corn and Poblano Quesadilla Recipe - Laura Vitale - Laura in the Kitchen Episode 420
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Cheese Quesadilla Recipe
This cheese quesadilla recipe is the Authentic Mexican Quesadillas recipe. Learn how to flip a quesadilla! This cheese-filled tortilla is delicious and satisfying. You can use flour tortilla or corn tortillas, aka tortillas de harina o tortillas de maiz. Growing up in Mexico I know firsthand that Cheese Quesadilla is any mom’s lifesaver fast dinner or lunch recipe!
Full recipe with sauces options and more tips
Chorizo and Poblano Quesadillas
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