Roasted Poblano Cheese Crust Quesadilla

Step 3: Melt the cheese

  • Filling components

    • mexican manchego
      , shredded
      140 g

  • For serving

    • tortillas
      2-4

    • chicken & poblano mixture

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.
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