Contributed by Lucy Rumack who joined the Park Slope Coop in 1983
Prep Time: 30-40 minutes
Baking Temperature: 450° F
- 4 Tortillas
- 1 Poblano Pepper
- 2 ounce Monterey Jack Cheese (grated)
- 1 ounce Pickled Sliced Jalapeno (chopped)
- ¼ cup Sour Cream or Mexican Crema
- 1 Zucchini
- 1 Lime (quartered)
- 2 Scallions (sliced, separate white bottoms and green tops)
- 2 ounce Queso Blanco (crumbled)
- 1½ tablespoon Golden Raisins
Prepare and bake poblano pepper:
Cut off and discard stem; halve poblano lengthwise and remove (and discard) seeds and ribs. Lightly oil a baking pan. Place poblano cut side up on pan and drizzle with olive oil. Bake for 16-18 minutes at 450°F until slightly brown along edges and soft. Cool; then dice. Place in medium bowl. Add ¼ cup sour cream or Mexican crema, juice of one lime wedge, and a touch of olive oil. Set aside until quesadillas are ready.
Prepare and cook zucchini:
Coarsely grate the zucchini. In medium pan, heat 1 tsp. olive oil. When hot, add grated zucchini. Season with salt and pepper. Stir while cooking for 3-5 minutes on a low medium flame. When zucchini is soft and beginning to brown, transfer to a large bowl. Stir in raisins, crumbled queso blanco, sliced white bottoms of scallions, juice of 1 lime, and chopped jalapeno peppers (adjust amount to suit your “spicy” level).
Tortillas into quesadillas:
Place tortillas on a work surface. Add some of zucchini mixture and some Monterey Jack cheese to one half of each tortilla. Fold in half. In frying pan, heat approximately 1 Tbsp. olive oil. Place folded tortillas (now quesadillas) into the pan and cook for 2-3 minutes per side. Serve with poblano sauce (on top or on the side), green scallion tops, and lime wedges.