A quick quesadilla is always a hot satisfying lunch, and chile poblano give it the right zing!
1 chile poblano
4 x 8″ flour tortillas (20cm)
4 oz white cheese (113gr)
Roast chile poblano over a gas flame or under a hot broiler. For more information, see the recipe for Poblano Vichyssoise . Peel, remove the seeds and stem, rinse and chop into strips.
Heat a griddle over a medium flame. When the griddle is hot, place the tortilla on the griddle. Add the cheese, and a portion of the chile poblano strips. Fold the tortilla over the fillings, and toast until the cheese is melting and bubbly. Fill and toast the remaining tortillas.