Goat Cheese and Poblano Quesadillas With Mango-Tomatillo Salsa
4 to 6 servings
These simple quesadillas pack a surprising amount of flavor. The sweet-tart salsa is a sharp contrast to the mild goat cheese.
Serve whole as a main course with a small green salad or cut into wedges as an appetizer with the salsa on the side.
1 tablespoon butter or vegetable oil, plus additional for frying
1/2 cup chopped onion
8 ounces goat cheese
1/2 cup chopped, drained canned green poblano chili peppers
1/2 teaspoon ground chipotle chili powder or 1 to 2 teaspoons adobo sauce from canned chipotle chili peppers
Salt and freshly ground black pepper
4 to 6 six-inch flour tortillas
Mango-Tomatillo Salsa (recipe follows)
In a large skillet over medium heat, heat the oil. Add the onion and cook, stirring, until softened, 10 to 15 minutes. Transfer to a bowl and immediately add the goat cheese, poblano and chipotle chili peppers, salt and pepper to taste and combine.
Heat a griddle or skillet over medium heat and add a small amount of butter or oil. Place a tortilla in the pan for 30 seconds, then flip it. Place a heaping 2 tablespoons of filling along half the tortilla and fold the other side of the tortilla over the top. Reduce the heat to medium-low and heat the quesadilla, turning once, until the tortilla is golden and the cheese softened. Top with the salsa.
