Quesadilla with Poblano Chiles

Great little breakfast!

  1. Heat griddle or comal and warm the tortillas.
  2. Spread cheese evenly on one tortilla and lay the sliced chiles on it. Place the other tortilla on top.
  3. Heat until it starts to melt, but not burn. Flip over and heat a little longer.
  4. Serve with your favorite pico de gallo or any of our salsas!
easy Level | 15 minutes Total time | 120 Calories


  • 2 medium corn tortillas
  • c shredded mozzarella cheese
  • 1 sliced poblano chile, roasted, peeled and seeded.

Nutrition Information:

Total fat: 4.5 g; Saturated fat: 2 g; Trans fat: 0 g; Cholesterol: 10 mg; Sodium: 130 mg; Carbohydrates: 14 g; Fiber: 2 g; Sugars: 2 g; Protein: 6 g; Vitamin D: 0 mg; Calcium: 141 mg; Iron: .2 mg; Potassium: 85 mg

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