As I mentioned in this post, I have been making healthier dinners for us. I’ve been doing this for the last couple of months, but have only just recently gotten around to actually posting it. For lunch a while back, I made these for the hubby. 🙂
I was a little worried about the chile and spicy factor, but it’s actually not much chile and isn’t too spicy. This recipe was really easy – the toughest part was peeling the chile after roasting it – and they were perfect for lunch!
For the Quesadillas:
1 Poblano Chile
1 teaspoon Vegetable Oil
1 large white onion
1/4 teaspoon salt
Freshly ground black pepper, to taste
8 corn tortillas
4 ounces shredded low-fat cheddar cheese
For the Guacamole:
1 hass avocado
1/2 large tomato, cored and diced
1/2 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 cup reduced-fat sour cream
1. Roast the Poblano chile over an open flame with a burner on using a pair of tongs to hold over the fire. Turn the chile occasionally and rooast until completely blackened. Transfer to a bowl and cover with plastic wrap and let stand for 10-15 minutes.
2. While the chile cools, make the guacamole. Seed, peel and dice the avocado and transfer to a bowl along with the diced tomato, lime juice and salt. Stir and mash with a fork or spoon until well combined and set aside.
3. Peel, stem and seed the cooled poblano chile and cut it crosswise into thin strips. Heat the oil in a large skillet over medium heat. Add the onion and poblano chile strips and season with 1/4 teaspoon of salt and freshly ground pepper, stirring occasionally. Add about 2 tablespoons of water if the mixture becomes too dry. Cover with a lid and cook until the onions are softened and translucent, about 9 minutes. Remove from heat and reserve, warm.
4. Heat a separate skillet over low to medium heat. Place 2 tortillas and warm them, turning occasionally, until pliable, about 2-3 minutes. Remove one tortilla and reserve. Sprinkle a thin, even layer of thee warm chile and onion mixture, then another thin layer of cheese. Center the reserved warm tortilla over the cheese and heat until the bottom tortilla is browned in spots, about 1 minute. Carefully flip quesadilla and cook until the other side is brown and cheese is completely melted, about 2 minutes. Place on baking sheet and keep warm in the oven. Repeat with the remaining tortillas and filling.
5. Cut each quesadilla in quarters and serve with the guacamole and sour cream.