Roasted poblano quesadillas

  • 2 large poblano chillies, or other large, mild chillies
  • 1 1/4 tbsps extra virgin olive oil
  • 4 large flour tortillas
  • 200g Monterey Jack or spicy cheese, shredded
1) Heat the grill to high.

2) Char the poblano chillies under the grill to blacken the skins on all sides, about 7 to 8 minutes. Place them in a bowl, cover with cling film and let stand for 10 minutes.

3) Peel and seed the chillies, then slice.

4) Heat a skillet over medium-high heat. Add a drizzle of olive oil then a tortilla. Cover the tortilla with 50g of cheese and a quarter of the chillies. Fold the tortilla in half and cook for 2 minutes to crisp and char the tortilla evenly and melt cheese.

Remove and cut into wedges; repeat with the remaining ingredients.

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