Name: Open-Face Four-Cheese Quesadillas
Yield: 4
Ingredients: 4 plum tomatoes -; 3 large poblano chiles -; 4 flour tortillas -; Extra-virgin olive oil -; 3 oz. asadero or Monterey Jack cheese -; 3 oz. Oaxaca cheese or mozzarella -; 3 oz. Manchego cheese -; 2 oz. Cotija cheese -; 2 tbsp. finely chopped fresh oregano -; Kosher salt -

Recipe information

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Ingredients for - Open-Face Four-Cheese Quesadillas

1. 4 plum tomatoes -

2. 3 large poblano chiles -

3. 4 flour tortillas -

4. Extra-virgin olive oil -

5. 3 oz. asadero or Monterey Jack cheese -

6. 3 oz. Oaxaca cheese or mozzarella -

7. 3 oz. Manchego cheese -

8. 2 oz. Cotija cheese -

9. 2 tbsp. finely chopped fresh oregano -

10. Kosher salt -

How to cook deliciously - Open-Face Four-Cheese Quesadillas

1. Stage

Preheat the broiler and set a rack about 6 inches from the heat. Line a rimmed baking sheet with parchment paper and spread the tomatoes and poblanos on the sheet. Broil for 4 to 5 minutes, turning the tomatoes once, until softened and charred in spots. Transfer the tomatoes to a work surface. Broil the poblanos for 4 to 7 minutes longer, turning occasionally, until charred all over.

2. Stage

Let the tomatoes and poblanos cool. Coarsely chop the tomatoes; peel, seed and stem the chiles, then thinly slice them crosswise. Leave the broiler on.

3. Stage

Preheat a cast-iron griddle or large, heavy skillet. Brush the tortillas with olive oil. Toast the tortillas on the hot griddle, turning once, until browned in spots and crisp, 4 minutes.

4. Stage

In a bowl, toss together the asadero, Oaxaca, and Manchego cheeses. Arrange 2 tortillas on each of 2 large rimmed baking sheets. Sprinkle the cheese mixture over the tortillas, covering the entire surface. Scatter the tomatoes and poblanos over the cheese. Top each tortilla with 2 tablespoons of the Cotija and 1/2 tablespoon of the oregano and season lightly with salt.

5. Stage

Broil the quesadillas one sheet at a time about 6 inches from the heat until the cheese is just melted, 3 to 4 minutes. Transfer the quesadillas to a work surface, cut into wedges and serve while you broil the second batch.