Butternut, Poblano, and Cheese Quesadillas

Serves 4

Pan IconWHY THIS RECIPE WORKS: We were after a fresher, more novel vegetarian quesadilla than the usual bean-based versions. A combination of poblano chiles and sweet butternut squash was just the ticket. Pepper Jack cheese adds the right gooey appeal, while feta lends a briny flavor that sets these quesadillas apart. Cool the quesadillas before cutting and serving them; straight from the skillet, the cheese is molten and will ooze out.

4

poblano chiles, stemmed, halved lengthwise, and seeded

1

pound butternut squash, peeled, seeded, and cut into ½-inch pieces (4 cups)

1

tablespoon olive oil

¼

cup chopped fresh cilantro

Salt and pepper

3

ounces pepper Jack cheese, shredded (¾ cup)

3

ounces feta cheese, crumbled (¾ cup)

4

(8-inch) flour tortillas

Sour cream

1. Position oven rack 3 inches from broiler element and heat broiler. Place poblanos on baking sheet skin side up and broil until skins begin to char and blister, 7 to 9 minutes. Transfer chiles to cutting board. When cool enough to handle, remove charred skins from poblanos and cut chiles into ½-inch strips.

2. Meanwhile, place squash in bowl, cover, and microwave until almost tender, 7 to 9 minutes, stirring halfway through cooking. Drain.

3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook squash until tender and browned in spots, about 3 minutes. Stir in roasted chiles and cilantro and season with salt and pepper to taste. Transfer mixture to bowl and wipe out skillet with paper towels.

4. Combine pepper Jack and feta cheese, then divide evenly over one-half of each tortilla, leaving ½-inch border around edge. Top cheese with squash mixture. Fold tortillas over filling and press down firmly. Place 2 quesadillas in now-empty skillet and cook over medium-high heat until golden and crisp, 1 to 2 minutes. Using spatula, flip quesadillas and cook until golden and cheese is melted, 1 to 2 minutes. Transfer to cutting board and repeat with remaining 2 quesadillas. Cut into wedges and serve with sour cream.