Quesadillas With Poblano Cream

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 fresh poblano chiles
• 1/3 cup light cream cheese, softened
• 1/4 cup low-fat sour cream
• 1 tablespoon fresh lime juice
• 1 tablespoon bottled minced garlic (if fresh, use less)
• 1 lb cooked chicken, shredded (or steak, shrimp, crab)
• 2 cups shredded reduced-fat monterey jack cheese
• 1/2 cup organic low-sodium salsa (or pico de gallo)
• 6 whole wheat tortillas (8 or 10 inch)
• butter-flavored cooking spray

Recipe

• 1 preheat broiler.
• 2 cut chiles in half lengthwise, discarding stems and seeds.
• 3 place chile halves skin side up on a foil-lined baking sheet and flatted with palm of your hand.
• 4 broil 15 minutes or until chiles are blackened.
• 5 place in zip-lock bag;seal, and let stand 5 minutes.
• 6 plunge chiles in ice water to aid in peeling charred skin away.
• 7 place roasted chiles, cream cheese, lime juice, garlic, and sour cream in a food processor.
• 8 process until smooth, scraping sides of bowl twice. (reserve 6 tablespoons of poblano cream to top quesadillas)
• 9 preheat non-stick skillet or griddle.
• 10 "butter" 1/2 of a tortilla side (half moon) with the poblano cream. be sure to coat all the way to the edges to seal the quesadilla when cooking.
• 11 sprinkle with jack cheese.
• 12 spoon on a bit of salsa, chosen meat filling, more jack cheese, and green onions.
• 13 fold tortilla over and press around the edges.
• 14 repeat with remaining tortillas. cover with a damp towel to keep them from drying out while assembling the rest.
• 15 spray preheated skillet with cooking spray.
• 16 on medium-high heat, cook quesadillas 2 minutes on each side or until browned.
• 17 cut each quesadilla in half. top with poblan cream and salsa.