Cheese and Chile Quesadillas
- 2 large poblano chiles
- 12 flour tortillas
- 3 cups shredded Monterey jack cheese
- 1 cup finely chopped green onions
- Salt and ground pepper to taste
- Vegetable oil
- Fresh cilantro leaves, torn
Place the flour tortillas in a single layer on a work surface. Scatter about 1/4 cup of the cheese over half of each tortilla. Top with the chiles and green onions, dividing them evenly. Sprinkle with salt and pepper. Carefully fold each tortilla in half; do not press down on them or they may crack.
Heat a stove-top grill pan or a heavy frying pan over medium heat. Lightly oil the pan.
Place as many tortillas as will fit on the pan without crowding and weight them down with a pan lid. Cook until golden brown on the first side, about 4 minutes. Carefully flip them over, replace the lid and cook on the second side until golden and the cheese is melted, about 4 minutes longer. Remove from the griddle or pan and keep warm. Repeat with the remaining filled tortillas.
Cut each filled tortilla in half, sprinkle with the cilantro leaves and serve at once.