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Poblano Crab Quesadillas

Source of Recipe

Posted by Mary Ellen


List of Ingredients

2 poblano chiles, rinsed and patted dry
8 burrito-size flour tortillas
8 ounces (13/4 cups) fresh or imitation crabmeat 3 cups shredded Monterey Jack cheese
2 green onions, thinly sliced
� cup chopped fresh cilantro



Recipe

Broil the chiles 4 inches from the heat source for 10 minutes or until charred and blistered on all sides, turning frequently with tongs. Place the chiles in a closed plastic bag for 15 minutes to steam. Cut off the stems, remove seeds and veins, then remove peel. Cut the chiles into �-inch strips.

Lay 4 tortillas on large baking sheets. Arrange � of the chile strips across the center of each tortilla. Sprinkle with the crabmeat, cheese, green onions and cilantro, dividing evenly and spreading to within 1 inch of the edge. Top with a second tortilla, gently pressing the tortillas and filling together. Bake at 350 degrees for 10 to 12 minutes, or until the tortillas are beginning to brown and the cheese is melted. Cut each quesadilla into wedges. Makes 4 servings.