“Serve this at your next Superbowl party, or as an appetizer for any occasion! Roasted poblanos, a rich blend of cheeses, and avocados create unforgettable quesadillas! Serve with sour cream and salsa. (Cooking time is roasting time.)”

Ingredients Nutrition


  1. Peel chiles, remove stem, seed and tough membranes. Slice thinly.
  2. Mix cheeses together with black pepper and set aside.
  3. Brush each slice of California Avocado on both sides with juice and oil; lightly sprinkle with salt.
  4. Grill, turning once, until lightly browned with grill marks; reserve.
  5. Lay tortillas on a clean work surface. Divide cheese among the tortillas, placing just on one half of each tortilla.
  6. On top of cheese evenly distribute the poblano strips and grilled avocado slices.
  7. Drizzle each quesadilla with 1 tablespoons salsa, if desired.
  8. Melt butter in a large frying pan. Brown quesadilla on both sides over medium heat.
  9. Cover pan for a minute or so to finish melting cheese.
  10. Cut each quesadilla into 4 pieces. Serve 2 pieces per serving with remaining salsa on the side.
  11. --------------------------.
  12. To roast the chiles hold them over an open flame or roast at 425 degrees F in the oven until the skin is blistered on all sides. Immediately place in a paper bag, roll the top down and allow chiles to steam for a few minutes. Then, when cool enough to handle, peel off the outer skin.
  13. *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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