Quesadillas With Poblano Cream

Ingredients

• 2 fresh poblano chiles
• 1/3 cup light cream cheese, softened
• 1/4 cup low-fat sour cream
• 1 tablespoon fresh lime juice
• 1 tablespoon bottled minced garlic (if fresh, use less)
• 1 lb cooked chicken, shredded (or steak, shrimp, crab)
• 2 cups shredded reduced-fat monterey jack cheese
• 1/2 cup organic low-sodium salsa (or pico de gallo)
• 6 whole wheat tortillas (8 or 10 inch)
• butter-flavored cooking spray

Directions

1. 1

   Preheat broiler.

2. 2

   Cut chiles in half lengthwise, discarding stems and seeds.

3. 3

   Place chile halves skin side up on a foil-lined baking sheet and flatted with palm of your hand.

4. 4

   Broil 15 minutes or until chiles are blackened.

5. 5

   Place in zip-lock bag;seal, and let stand 5 minutes.

6. 6

   Plunge chiles in ice water to aid in peeling charred skin away.

7. 7

   Place Roasted chiles, cream cheese, lime juice, garlic, and sour cream in a food processor.

8. 8

   Process until smooth, scraping sides of bowl twice. (Reserve 6 tablespoons of poblano cream to top quesadillas)

9. 9

   Preheat non-stick skillet or griddle.

10. 10

    "Butter" 1/2 of a tortilla side (half moon) with the poblano cream. Be sure to coat all the way to the edges to seal the quesadilla when cooking.

11. 11

    Sprinkle with Jack cheese.

12. 12

    Spoon on a bit of salsa, chosen meat filling, more Jack cheese, and green onions.

13. 13

    Fold tortilla over and press around the edges.

14. 14

    Repeat with remaining tortillas. Cover with a damp towel to keep them from drying out while assembling the rest.

15. 15

    Spray preheated skillet with cooking spray.

16. 16

    On medium-high heat, cook quesadillas 2 minutes on each side or until browned.

17. 17

    Cut each quesadilla in half. Top with poblan cream and salsa.