Serves: Makes 2 to 4 servings
- 2 to 4 poblano chiles
- 2 tablespoons flavorless vegetable oil
- 1 white onion, cut into thinly sliced wedges
- 1 clove garlic, finely chopped
- Pinch of dried mexican oregano
- coarse salt
Procedures:In the Mexican kitchen, narrow strips of roasted and peeled poblano chiles, sometimes sautéed with onions, garlic, tomatoes, and seasonings, are called rajas. They make a delicious side dish or a topping for fried or roasted fish, roasted potatoes, grilled steak, cooked rice, or scrambled eggs, and will keep in the refrigerator for up to a week.
- Lay the tortillas on a cutting board. lightly brush the tops with oil. Turn the tortillas oiled side down.
- Divide the cheese evenly among the tortillas. Make a visual line down the center of each tortilla. Arrange a layer of the peach slices to the right of the visual line, so the fruit covers half of the opened tortilla. sprinkle the peaches with the cilantro and chile, dividing them evenly. Fold the tortillas in half over the filling.
- Preheat a stove-top pepper roaster, griddle, or skillet over medium-high heat until hot enough for a drop of water to sizzle on contact. Add as many folded tortillas as will fit without crowding. Adjust the heat to mediumlow and grill for 2 to 3 minutes, until the underside is lightly browned. use a wide spatula to turn the tortillas over and grill for 1 to 2 minutes more, until lightly browned on the second side and the cheese is melted. using the spatula, return the quesadillas to the cutting board. repeat with the remaining folded tortillas.
- To serve, cut each half circle into 3 wedges and arrange on a platter or a tray. serve hot.