Chili Pepper Quesadilla

Ingredients:

• 3 very large wheat tortillas
• 3 green poblano chili peppers
• Butter for greasing the pan
• 1.5 cups finely grated Monterey Jack cheese
• 1.5 cups finely grated Pepper Jack cheese

Preparation:

1. Grill the peppers one at a time using metal tongs, holding them over an open flame on the stovetop, until the skin is completely charred. If you don't have a gas stovetop, you can use a barbecue grill or place them on a baking sheet in a broiler. When the peppers are completely blackened, place them in a large resealable plastic bag, seal it, and let them simmer for at least 20 minutes. Then, use a knife to scrape off most of the blackened skin. Remove the stems, seeds, and finely chop the chiles.
2. Generously grease a large cast-iron skillet with butter and set it over medium heat. Place 1 tortilla in the skillet and sprinkle it with 1/3 of the Monterey Jack and Pepper Jack cheeses, spreading them evenly to the edges so the surface is completely coated. Sprinkle with 1/3 of the roasted chili peppers. Wait until the cheese is almost completely melted, then fold the tortilla in half. Cook for another 20 seconds, then flip the crescent and cook for another 30 seconds, until the tortilla is buttery and golden.
3. Keep warm and repeat with the remaining tortillas, cheese, and chili peppers. Cut each into 4 or 5 triangles and serve with thick chili soup.