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Open-Face Four-Cheese Quesadillas
© Con Poulos

Open-Face Four-Cheese Quesadillas

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • VEGETARIAN

Chef Josh Capon elevates the traditional quesadilla, serving it with four cheeses and topped with roasted poblanos and tomatoes.

  1. 4 plum tomatoes, quartered lengthwise
  2. 3 large poblano chiles
  3. Four 10-inch flour tortillas
  4. Extra-virgin olive oil, for brushing
  5. 3 ounces asadero (see Note) or Monterey Jack cheese, coarsely shredded (about 1 cup)
  6. 3 ounces Oaxaca cheese (see Note) or mozzarella, coarsely shredded (about 1 cup)
  7. 3 ounces Manchego cheese, coarsely grated (about 1 cup)
  8. 2 ounces Cotija cheese (see Note), finely grated (1/2 cup)
  9. 2 tablespoons finely chopped fresh oregano
  10. Kosher salt
  1. Preheat the broiler and set a rack about 6 inches from the heat. Line a rimmed baking sheet with parchment paper and spread the tomatoes and poblanos on the sheet. Broil for 4 to 5 minutes, turning the tomatoes once, until softened and charred in spots. Transfer the tomatoes to a work surface. Broil the poblanos for 4 to 7 minutes longer, turning occasionally, until charred all over.
  2. Let the tomatoes and poblanos cool. Coarsely chop the tomatoes; peel, seed and stem the chiles, then thinly slice them crosswise. Leave the broiler on.
  3. Preheat a cast-iron griddle or large, heavy skillet. Brush the tortillas with olive oil. Toast the tortillas on the hot griddle, turning once, until browned in spots and crisp, 4 minutes.
  4. In a bowl, toss together the asadero, Oaxaca and Manchego cheeses. Arrange 2 tortillas on each of 2 large rimmed baking sheets. Sprinkle the cheese mixture over the tortillas, covering the entire surface. Scatter the tomatoes and poblanos over the cheese. Top each tortilla with 2 tablespoons of the Cotija and 1/2 tablespoon of the oregano and season lightly with salt.
  5. Broil the quesadillas one sheet at a time about 6 inches from the heat until the cheese is just melted, 3 to 4 minutes. Transfer the quesadillas to a work surface, cut into wedges and serve while you broil the second batch.
Notes

Asadero (also known as queso quesadilla) and Oaxaca are great for melting. Cotija is a white, dry, crumbly cheese. All of the cheeses are available at Mexican markets.

Suggested Pairing

These simple, satisfying quesadillas are terrific with a Mexican lager.

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