Categories: Appetizers, Quesadillas

Ingredients

• 3 large anaheim chilies
• 6 ounces sharp cheddar cheese, grated
• 6 ounces monterey jack cheese, grated
• 3 ounces crumbled queso fresco
• 8 flour tortillas (8 to 9-inch)

Directions

1. Blacken the skins of the peppers by grilling, broiling, or using a kitchen torch.

2. Place in a zip-lock bag and seal; allow to stand at room temperature for about 10 minutes.

3. Take peppers from bag and remove skins by holding under running tap water and scraping off skins with fingers.

4. Cut peppers open and remove seeds by scraping with a spoon; dice peppers.

5. Toss cheeses together in a bowl.

6. Lay 4 tortillas on the counter and spread about 3/4 cup cheese over each.

7. Sprinkle about 1/4 cup diced peppers over the top.

8. Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat.

9. Place one of the remaining tortillas on top.

10. Press down with a wide spatula to remove any air pockets.

11. Cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned.

12. Turn over, cover, and cook 1-2 minutes, or until lightly browned.

13. Repeat this process for remaining quesadillas.

14. Cut into wedges and serve immediately.

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