1. Place a baking sheet in the oven and heat on 150 or its lowest setting; 2. Roast and peel poblanos, discard stem and seed clusters. (Or if you are fortunate, buy roasted poblanos at your farmer's market!) Slice in 1/4 inch strips and set aside. 3. Heat 1 T oil in 10- or 12-inch nonstick skillet over medium high heat. Add the onion and cook, stirring frequently, until soft and lightly browned 3 to 5 minutes. 4. Add the poblano strips, season generously with salt and pepper, and cook stirring occasionally until the peppers are heated through (1 to 2 minutes more). 5. Transfer to a plate or bowl and wipe skillet clean. 6. Heat 1/2 teaspoon oil over medium high heat. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano/onion mixture and a quarter of the herb. When the tortilla smells toasty and the bottom is browned in spots (in 1 or 2 minutes), fold it in half, pressing with a spatula to flatten. 7. Transfer to baking sheet in oven to keep warm. Repeat the steps to make 3 more quesadillas, Cut each into wedges and serve with the sour cream on the side. ---------------------------------------------------------------------------
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