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Source: Stop and Smell the Rosemary

Raja Poblano Quesadillas
This delicious appetizer yields 30 quesadilla wedges.
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Serves: varies
Prep Time: 30 minutes
Cook Time: 15 minutes
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3 to 5 poblano chile pepper, roasted, peeled, and seeded
3 tablespoons unsalted butter
3 mild white onions, thinly sliced
2 cloves garlic, minced
1 cup sour cream
4 ounces Queso Chihuahua, or Monterey Jack Cheese, shredded (1 cup)
1/4 cup minced fresh epazote, (optional)
salt
freshly ground pepper
10 flour tortillas
3 tablespoons unsalted butter
3 tablespoons Vegetable Oil




Slice roasted poblanos into 1/2-inch strips or "rajas." Melt 3 tablespoons butter in a large skillet. Add poblanos, onions, and garlic. Saute until onions become translucent. Stir in sour cream. Add cheese and epazote. Stir until thoroughly melted. Season with salt and pepper.
Spread 1 tablespoon cheese mixure on half of each tortilla. Fold tortilla in half. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat until hot. Cook each quesadilla until it turns golden brown. Flip and brown other side. Slide quesadilla onto a warm serving plate and pat wht paper towel to remove excess oil. Cut into 3 wedges. Repeat with remaining cheese mixture and tortillas. Top with Salsa Rojo.





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