Roasted Poblano Breakfast Quesadilla

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 27g protein
• 38g carbs
• 30g fat
• 4g fiber

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Ingredients

• 3 large poblano peppers
• 4 large (10-inch) flour tortillas
• 6 large eggs
• 2 cups shredded Oaxaca or mozzarella cheese
• 1 cup shredded sharp cheddar
• 1 small red bell pepper
• 3 green onion
• 1 garlic clove
• 2 tbsp butter
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 cup sour cream
• 1 tbsp fresh lime juice
• to taste hot sauce
• 2 tbsp chopped fresh cilantro

Instructions

1. 1Set an oven rack about 6 inches from the broiler and preheat the broiler on high. Place the whole poblanos on a foil-lined sheet pan and broil, turning every 2 to 3 minutes, until the skins are blistered and blackened all over, 8 to 10 minutes total.
2. 2Transfer the charred poblanos to a bowl and cover tightly with plastic wrap or a plate. Steam for 10 minutes, then peel away the skins, discard stems and seeds, and slice the flesh into thin strips. The roasted poblanos should smell smoky and taste mild and sweet.
3. 3Dice the red bell pepper small and thinly slice the green onions, separating whites from greens. Mince the garlic.
4. 4Melt half the butter with the olive oil in a nonstick skillet over medium heat. Soft-scramble the eggs with the garlic, cumin, salt, and black pepper until just set and still slightly glossy, 2 to 3 minutes. Fold in the roasted poblano strips and diced red bell pepper, then remove from heat.
5. 5Lay out the tortillas. On one half of each, layer a mix of Oaxaca and cheddar, a quarter of the egg-pepper filling, green onion whites, and more cheese. Fold the empty half over to close.
6. 6Wipe the skillet clean and melt a little remaining butter over medium heat. Cook two quesadillas at a time (or one if space is tight), pressing gently with a spatula, 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.
7. 7Stir the sour cream with lime juice and salt for a quick crema. Keep finished quesadillas warm in a 200°F oven while you cook the rest.
8. 8Slice each quesadilla into three wedges. Drizzle or serve with the lime crema, hot sauce, remaining green onion greens, and cilantro. The smoky poblano and melted cheese pull make these irresistible weekend breakfast plates.