Roasted poblanos have an amazing spicy and slightly bitter flavor. For this recipe, I caramelized the onions in some chicken fat in a cast iron skillet, after I roasted chicken thighs for another recipe. It was extra delicious. I served it with plain yogurt, and it was a surprisingly fitting topping.
4 flour torillas
4 medium poblano peppers
4 oz Monterey Jack cheese
1 large yellow onion
1 tbsp of vegetable oil
Wash the peppers, dry them and remove the seeds. Roast skin-side-up in a broiler oven for about 10 minutes, until skin blackens. Remove into a bowl with lid. Cover and set aside for 20 minutes. Peel and chop.
Slice the onion into 0.5-inch slices. Caramelize it with a small sprinkling of salt. Mix with pepper pieces.
Take two flour tortillas and sprinkle them with the pepper-onion mixture. Shred the cheese and sprinkle onto the two tortillas. Cover with the remaining two tortillas.
Heat a large skillet on medium heat. Spray it with oil and place one quesadilla in it. Cook until golden brown. Flip and cook the other side as well. Cool on a cookie rack. Cut into quarters. Serve.