Roasted Poblano Breakfast Quesadilla

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 4 (10-inch) large flour tortillas
• 3 large poblano peppers
• 1 medium red bell pepper
• 6 large eggs
• 1 1/2 cups shredded Oaxaca or mozzarella cheese
• 1 cup shredded sharp cheddar
• 3 scallions
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp ground cumin
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp chopped fresh cilantro
• 1/2 cup sour cream
• for serving lime wedges
• for serving salsa verde or pico de gallo

Instructions

1. 1Set a broiler to high or heat a gas burner. Char the poblano peppers and red bell pepper until the skins are blistered and blackened on all sides, turning with tongs, about 8 to 10 minutes total.
2. 2Transfer the hot peppers to a bowl, cover tightly with plastic wrap or a plate, and steam for 10 minutes. Peel off the skins, discard stems and seeds, and slice the flesh into thin strips.
3. 3Thinly slice the scallions and mince the garlic. In a medium bowl, whisk the eggs with cumin, half the salt, and black pepper until smooth.
4. 4Melt the butter with a splash of olive oil in a nonstick skillet over medium-low heat. Pour in the eggs and scramble gently until soft-set and still slightly wet, about 2 to 3 minutes; they will finish cooking inside the quesadilla. Transfer eggs to a plate.
5. 5Wipe the skillet, add a thin film of olive oil over medium heat, and briefly sauté the roasted pepper strips with the garlic and remaining salt just until warmed and fragrant, about 1 minute. Stir in most of the scallions.
6. 6Lay a tortilla flat and cover one half with a mix of Oaxaca and cheddar cheeses. Add a portion of scrambled eggs, a generous tangle of roasted peppers, cilantro, and another light sprinkle of cheese. Fold the tortilla over to close.
7. 7Cook each quesadilla in a dry or lightly oiled skillet over medium heat until the underside is deep golden and crisp, 2 to 3 minutes. Flip carefully and cook the second side until the cheese is fully melted and the tortilla is blistered, another 2 to 3 minutes.
8. 8Rest each quesadilla for 1 minute, then cut into wedges. Serve with sour cream, remaining scallions and cilantro, lime wedges, and salsa so the smoky poblano flavor stays front and center.