Missouri Charred Poblano and Cheese Quesadillas

Introduction

These Missouri-style charred poblano and cheese quesadillas are packed with smoky flavors and melted cheese. Grilled to crispy perfection on the Arteflame grill, these quesadillas have the perfect balance of spice and creaminess. Using an open-fire grill brings out the best flavors in the ingredients, making this dish a top-tier option for any gathering. With just a few simple ingredients and the right grilling technique, you'll enjoy restaurant-quality quesadillas at home.

Ingredients

• 4 large flour tortillas
• 3 poblano peppers
• 2 cups shredded Monterrey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 4 tbsp unsalted butter
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup sour cream (for serving)
• 1/2 cup salsa (for serving)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the soaked napkins and light the paper.
4. Let the fire burn for about 20 minutes until the cooktop is hot and ready.

Step 2: Char the Poblano Peppers

1. Place the whole poblano peppers on the flat cooktop near the hottest center area.
2. Flip the peppers occasionally until the skin is blackened and blistered on all sides.
3. Once fully charred, move them to the cooler outer edge of the cooktop.
4. Let them cool for a few minutes before peeling off the blackened skin.
5. Remove the seeds and stems, then slice into thin strips.

Step 3: Assemble the Quesadillas

1. Butter one side of each tortilla.
2. Place a tortilla, butter side down, on the flat cooktop.
3. Evenly distribute a mix of shredded cheese over one half of the tortilla.
4. Add the sliced poblano strips over the cheese.
5. Sprinkle with salt, pepper, and garlic powder.
6. Fold the tortilla in half, covering the filling.

Step 4: Grill the Quesadillas

1. Cook the quesadilla for 2-3 minutes, pressing lightly with a spatula.
2. Flip carefully and cook for another 2-3 minutes until crispy and golden brown.
3. Remove from the grill and let sit for a minute before slicing.

Step 5: Serve and Enjoy

1. Slice each quesadilla into three or four wedges.
2. Serve with sour cream and salsa for dipping.

Tips

• Use freshly grated cheese for the best melt and flavor.
• Don’t rush charring the poblanos—full blackening adds the best smoky taste.
• Keep the tortillas moving slightly to prevent burning while still getting the perfect crisp.
• If your tortillas puff up too much, lightly press them down with a spatula.

Variations

1. Spicy Chipotle Quesadillas: Add chopped chipotle peppers and a drizzle of adobo sauce for extra smokiness and heat.
2. Creamy Avocado Quesadillas: Add sliced avocado inside the quesadilla before grilling for a creamy texture.
3. Meat Lover’s Quesadillas: Include grilled steak strips or shredded chicken for a protein-packed variation.
4. Mexican Street Corn Quesadillas: Add roasted corn, crumbled cotija cheese, and a dash of lime juice for an elote-inspired flavor.
5. Mushroom and Spinach Quesadillas: Sauté mushrooms and spinach on the cooktop and add them inside the quesadilla for a hearty vegetarian option.

Best Pairings

• Grilled Mexican street corn
• Fresh mango salsa
• Black bean salad
• Horchata or margaritas
• Classic Mexican rice

Conclusion

Grilling quesadillas on the Arteflame grill takes them to a whole new level of flavor and crispness. By using fresh ingredients and harnessing the power of the open-fire griddle, you can achieve the perfect blend of char, melt, and crunch. Try these variations to customize your recipe to your taste, and impress your guests with a deliciously grilled treat.