Cheesy Green Chile and Avocado Rice Quesadillas
These veggie quesadillas come together quickly, use simple ingredients, and are crispy outside and cheesy inside!
Foto: Half Baked Harvest
Ingredients
- 2 poblano peppers
- 1 -2 serrano or jalapeño peppers
- 1 clove garlic, lightly smashed
- 1 cup fresh cilantro, chopped
- 2 g reen onions, chopped
- 1 tablespoon lime juice
- 4 tablespoons extra virgin olive oil
- sea salt
- 4 -6 large flour tortillas
- 2 avocados, mashed
- 1 cup rice, cooked
- 1/2 cup salsa verde
- 1 1/2 cups shredded Mexican cheese
- greek yogurt, or sour cream, for serving
Steps
-
1. Preheat the broiler to high. Arrange the poblanos, serrano peppers, and garlic on a baking sheet. Broil 2 minutes, until charring. Flip and broil 2-4 more minutes, until the peppers are charred. Watch the garlic closely.2. To make the salsa. If desired, de-seed the serrano pepper, then slice, add to a small bowl. Finely chop or mash the garlic and add to the bowl with the peppers. Add the cilantro, green onion, 2 tablespoons olive oil, lime juice, and a pinch of salt. 3. Grab the poblanos, peel away any charred skin, de-seed, and thinly slice them. 4. To assemble, layer cheese, rice, avocado, and poblanos on one half of a tortilla. Drizzle over the salsa verde, then sprinkle over more cheese. Fold the tortilla over to cover everything. 5. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with cilantro, chile salsa, and a dollop of Greek yogurt.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...