Cheesy Poblano Wrap (Print Version)

# Ingredients:

→ Filling Basics

01 - 1 large tortilla made with flour
02 - ¾ cup shredded Monterey Jack cheese (mozzarella or pepper jack also work)
03 - ½ tablespoon unsalted butter
04 - ½ poblano pepper, roasted and sliced up after peeling
05 - A pinch of garlic powder (about ⅙ teaspoon)
06 - ½ tablespoon fresh cilantro, finely chopped (totally optional)

→ Extras for Topping

07 - Chopped avocado
08 - Some lime wedges
09 - Sour cream
10 - Your favorite salsa or a drizzle of hot sauce

# Instructions:

01 - Pop your oven on broil and place a rack at the top. Grab a baking sheet and put your whole poblano pepper on it. Slide this under the broiler and leave the door cracked open slightly so you can watch. Turn it with tongs every couple of minutes to char the skin evenly—it should be blistered all over in about 5-6 minutes total. This gives the pepper a smoky yet sweet taste!
02 - Take your roasted poblano out and toss it straight into a paper bag or air-tight container to trap the steam. Wait 5 to 10 minutes for it to cool down and loosen up its skin. Then, carefully peel the charred part off—no need to stress if it's not perfect! Slice off the seed-filled core and stem, and cut the pepper into thin strips.
03 - With your poblano sliced, shred your cheese, and chop your cilantro if you're adding it. If your tortillas aren't cooked already, follow the package instructions to heat them. Having everything set out before cooking will save you from scrambling!
04 - Use a large, non-stick pan and warm it up over medium heat. Add the butter, let it melt, and swirl it around so the pan's surface gets a good coat. Lay down your tortilla flat in the skillet. Spread the cheese over the top, making sure it reaches the edges for that amazing crispy cheese finish.
05 - As the cheese begins to melt, evenly spread your roasted poblano slices across the tortilla. Dust it with garlic powder and sprinkle the cilantro over the top if you're using it. Cilantro isn't a must, but it does give a fresh kick to the rich and smoky flavors.
06 - When the cheese is gooey enough to stick, fold the tortilla in half so it looks like a crescent. Gently press it down with your spatula to flatten it a bit. Let one side cook for around 2 minutes till crisp and golden. Then flip it with confidence to crisp up the other side for another 1-2 minutes. You'll know it's ready when both sides are golden brown, and the cheese is fully melted.
07 - Move your quesadilla onto a cutting board but don't cut it just yet! Waiting for a minute or two helps the melted cheese settle. Once it's ready, cut it into slices and serve it warm. Add your favorite extras like sour cream, salsa, or even a squeeze of lime for those bright and tangy flavors!

# Notes:

01 - This easy-to-make quesadilla brings together smoky roasted poblano strips and gooey cheese for a quick snack or light lunch.
02 - Poblanos are generally mild peppers, but occasionally one can surprise you with extra heat!
03 - Make this dish your own by adding veggies like sautéed mushrooms or roasted corn.
04 - Canned roasted poblanos or green chiles are a faster option if you're short on time, though fresh is extra flavorful.

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