Once summer is over and the sun starts setting a bit earlier, it’s nice to get back into the kitchen. Quesadillas are always a good answer to “what’s for dinner?” They’re Mexico’s version of a grilled cheese sandwich. Easy, satisfying and delicious. This version is stepped up, gourmet-style quesadilla that’s perfect for dinner, or even as a party appetizer.
The sky is the limit when it comes to variations and toppings for quesadillas. In Mexico, they’re often served with guacamole, chopped onion and salsa, but it’s also traditional to include mushrooms, meat, or squash blossoms folded inside of a corn or flour tortilla.
Our version is packed with flavor from roasted green chiles and goat cheese layered inside a folded tortilla and topped with a tasty avocado tomatillo salsa. Don’t skip the salsa, whatever you do. It’s easy enough to make ahead of time. Just keep it refrigerated until you’re ready to use it.
It tastes like gourmet fare that you spent hours in the kitchen creating, but it’s easy to make, and might just be a new seasonal favorite recipe that delights your friends and family.
Total Cook Time: 35 Minutes
Yield: 4 people (8 quesadillas)
Calories: 680 calories/serving
- Eight 6″ corn tortillas
- Two Poblanos (rinsed and cut into 2″ x 1/4″ slices)
- 1/4 white onion, thinly sliced
- 4 oz. (approx. 1/2 cup) goat cheese, crumbled
- 8 oz. (approx. 2 cup) Monterey Jack, shredded
- 1/4 tsp sea salt
- 1 Tbsp olive oil
Avocado Tomatillo Salsa (can be made up to 48 hrs. in advance. Or use your favorite store bought salsa if you are short on time.)
- 1 lb. fresh tomatillos (husked, rinsed and quartered)
- 1 whole garlic clove
- 3 Tbsp lime juice (approx. 1.5 limes)
- 1/2 jalapeno (or to taste)
- 2 avocados
- 2/3 cup packed cilantro
- 1/8 white onion sliced
- 3/4 tsp sea salt
- 1/2 tsp sugar
- 3/4 cup water
- Heat oven to 400 degrees F. Toss poblanos and onions with olive oil and sea salt and place on a roasting pan.
- Place the quartered tomatillos off to one side on the same roasting pan as the poblanos and onions. Add the garlic clove and roast at 400 degrees F for 20 minutes.
- To make the salsa, put the cooled roasted tomatillos and roasted garlic clove in a food processor or blender. Add the lime juice, jalapeno, avocado, cilantro, white onion, salt, sugar and water and blend until smooth. Refrigerate until ready to use.
- Heat a large skillet and cook corn tortillas for 1 minute per side and place tortillas on a foil lined baking sheet.
- Divide and add Monterey Jack cheese and Goat cheese to 1 half of each tortilla. Divide and top with the poblano onion mixture and fold tortilla over the cheese and veggie side.
- Bake for 5 minutes until melted.
- Serve with the chilled avocado tomatillo salsa and tortilla chips or fresh greens.