Cheesy Green Chile and Avocado Rice Quesadillas.
Ingredients
- 2 poblano peppers
- 1-2 serrano or jalapeño peppers
- 1 clove garlic, lightly smashed
- 1 cup fresh cilantro, chopped
- 2 green onions, chopped
- 1 tablespoon lime juice
- 4 tablespoons extra virgin olive oil
- sea salt
- 4-6 large flour tortillas
- 2 avocados, mashed
- 1 cup rice, cooked
- 1/2 cup salsa verde
- 1 1/2 cups shredded Mexican cheese
- greek yogurt, or sour cream, for serving
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Instructions
- 1. Preheat the broiler to high. Arrange the poblanos, serrano peppers, and garlic on a baking sheet. Broil 2 minutes, until charring. Flip and broil 2-4 more minutes, until the peppers are charred. Watch the garlic closely.
- 2. To make the salsa. If desired, de-seed the serrano pepper, then slice, add to a small bowl. Finely chop or mash the garlic and add to the bowl with the peppers. Add the cilantro, green onion, 2 tablespoons olive oil, lime juice, and a pinch of salt.
- 3. Grab the poblanos, peel away any charred skin, de-seed, and thinly slice them.
- 4. To assemble, layer cheese, rice, avocado, and poblanos on one half of a tortilla. Drizzle over the salsa verde, then sprinkle over more cheese. Fold the tortilla over to cover everything.
- 5. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with cilantro, chile salsa, and a dollop of Greek yogurt.
Source
Original recipe: View Original