Ancho Chile Quesadillas

Dotdash Meredith

Rehydrated dry chiles often have more intense and multidimensional flavors than fresh. In this simple quesadilla recipe, mildly spicy ancho chiles (dried poblanos) and nutty Gruyère cheese melt together for an easy snack or quick dinner.

Prep/Cook Time: 45 Minutes, Servings: 4

Ingredients

4 dried ancho chiles (about 2 ounces)
1¼ cups grated Gruyère cheese
1¼ cups grated Monterey Jack cheese
12 5-inch corn tortillas
Lime wedges and/or salsa for serving

Directions

Remove stems and seeds from chiles. Place the chiles in a bowl, cover with warm water and soak until softened, about 15 minutes. Drain, pat dry and coarsely chop.
Combine Gruyère and Jack cheeses in a bowl.
Heat a large skillet over medium-high heat. Briefly heat tortillas in the pan, turning once, until warm. Keeping the rest wrapped tightly in a clean dish towel, lay 4 tortillas at a time out on a clean cutting board. Sprinkle 1 tablespoon cheese on half of each tortilla. Top with about 2 teaspoons of the chiles, then sprinkle with another tablespoon cheese. Fold closed. Repeat with the remaining tortillas, cheese and chiles.
Cook 4 quesadillas at a time in the pan over medium heat until crisp and golden on both sides, 3 to 5 minutes total. Cover to keep warm while you cook the next 2 batches. Serve immediately with lime wedges and/or salsa, if desired.

Nutritional Information

Per Serving: 424 Calories, Total Fat: 25 g, Saturated Fat: 13 g, Cholesterol: 69 mg, Carbohydrates: 32 g, Fiber: 7 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 24 g, Sodium: 468 mg, Potassium: 466 mg, Folate: 21 mcg, Calcium: 615 mg

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