Roasted Poblano Cheese Crust Quesadilla
Cheese crust taco filled with poblanos & chicken.
By Ethan ChlebowskiThis cheese crust taco (known as a costra taco) is filled with chicken and roasted poblanos. You can customize these tacos with whatever protein or vegetables you prefer.
Ethan Chlebowski
Ingredients
Filling components
- chicken, shredded140 g
- mexican manchego, shredded140 g
- poblano peppers2-3
- hot saucea spoonful
For serving
- tortillas2-4
- pickled onionsto taste
- sour creamto taste
Method
Step 1: Roast & prep the poblanos
Set the oven to .
Lay out the peppers on a sheet try and drizzle with oil. Throw them in the oven and roast them for 2-5 minutes or until they are nicely .
Place the peppers in a container with a lid and allow them to a bit so that they soften. Once they are cooled, peel off the skin of the peppers and discard the stem.
Step 2: Combine the chicken & peppers
Roughly chop the poblano.
Toss the poblano, hot sauce, and chicken in a bowl. Toss until evenly coated.
Heat up the mixture in the microwave until warmed through.
Step 3: Melt the cheese
Set a non-stick pan over medium-high heat.
Add a handful of cheese to the skillet and let it melt down completely.
- The cheese should roughly be the same size as the tortilla. Keep an eye on the cheese so it doesn’t burn, but does crisp up.
Add the chicken & poblano mixture to one side of the cheese and fold the cheese over the chicken. Add to a warmed tortilla.
- Repeat these steps with the remaining chicken & cheese.
Step 4: Garnish & serve
Garnish with pickled onions and sour cream to taste and enjoy.
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