Grilled Cheese Quesadillas with Roasted Poblano Cream Sauce
Makes 4 servings. Difficulty
For the Roasted Poblano Cream Sauce: 2 fresh poblano chiles 3 Roma tomatoes 1 small onion, cut into large wedges 2 garlic cloves, unpeeled 1 teaspoon vegetable oil 2 cups sour cream Salt and freshly ground black pepper
For the quesadillas: 1 cup Monterey Jack cheese, grated Fresh cilantro 8 gf flour tortillas (Don Poncho) 2 Tablespoons vegetable oil
Place the whole poblano chiles, whole tomatoes, onion slices, and garlic cloves on a foil lined baking sheet. Drizzle 1 teaspoon oil over the top and toss to lightly coat. Place the baking sheet directly under the broiler and broil until vegetables are browned on all sides, about 8-12 minutes. Transfer to a bowl and cover with plastic wrap. Let steam for 10 minutes.
Peel and seed the chiles. Core and seed the tomatoes. Chop the chiles, tomatoes, onions and garlic.
Add the vegetables to a 10 inch skillet and heat over medium heat; cook the vegetables until warmed through, about 2 minutes. Add the sour cream and stir until just hot but not boiling. Season to taste with salt and freshly ground black pepper. Remove from heat and set aside.
Meanwhile, prepare the grill.
Spread a handful of cheese over one tortilla and top with a few sprigs of fresh cilantro. Top with a second tortilla and brush the top with vegetable oil. Place the oiled side of the tortilla over a medium hot grill. Lightly brush the top side. Flip the tortilla when lightly browned on the bottom side and continue to cook the other side until cheese is melted and the tortilla is lightly browned (about 2 minutes total).
Cut quesadillas into wedges and serve with Roasted Poblano Cream Sauce.