Normally I would never order a cheese quesadilla at a Mexican restaurant. The only exception is when they have poblano peppers and mushrooms stuffed inside! Whenever I see this on a restaurant menu, you can bet I’m ordering it!
I had bought some Poblano Peppers intending to make Poblano Cream Sauce Enchiladas, but ended up not having the time. Not wanting the peppers to go to waste, I immediately thought of roasting them alongside some portabello mushrooms and stuffing them into a quesadilla. Having roasted Poblano Peppers many times in the past, I knew it was really easy to do and very fast! That day I bought some Jack Cheese and prepared one of my favorite combinations at home…Roasted Poblano and Portabello Mushroom Quesadillas!
It was extremely easy, very tasty, and just perfect! It was a quick meal and a nice change from our typical quesadillas at home consisting of sharp cheddar cheese, cilantro, jalapenos, and tomatoes. The Poblano Peppers had a nice kick to them. These quesadillas go great with either flour or corn tortillas. I personally like Guerrero brand corn tortilla with this recipe, but have also enjoyed it with flour tortillas. If you’ve never tried uncooked flour tortillas from Canasta, here is your chance. They taste so much better than any other packaged flour tortilla brand I’ve tasted so far. You can find these uncooked flour tortillas from Sprouts and Ralphs. You can also purchase these tortillas directly on the Canasta Uncooked Flour Tortillas website or on amazon.
What is your favorite Quesadilla combination?