halfbakedharvest5.0
Cheesy Green Chile and Avocado Rice Quesadillas
These veggie quesadillas come together quickly, use simple ingredients, and are crispy outside and cheesy inside!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
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.
garlic, lightly smashed1 clovefresh cilantro, chopped1 cuplime juice1 tablespoonrice, cooked1 cupgreek yogurt, or sour cream, for serving
Nutrition Facts
calories
846 kcal
serving Size
1 serving
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