Quesadillas With Poblano Cream

Name: Quesadillas With Poblano Cream
Ingredients: 2 fresh poblano chiles; 13 cup light cream cheese, softened; 14 cup low-fat sour cream; 1 tablespoon fresh lime juice; 1 tablespoon bottled minced garlic (if fresh, use less); 1 lb cooked chicken, shredded (or steak, shrimp, crab); 2 cups shredded reduced-fat monterey jack cheese; 12 cup organic low-sodium salsa (or pico de gallo); 6 whole wheat tortillas (8 or 10 inch); butter-flavored cooking spray

10 ingredients

1 steps

Ingredients

2 fresh poblano chiles
13 cup light cream cheese, softened
14 cup low-fat sour cream
1 tablespoon fresh lime juice
1 tablespoon bottled minced garlic (if fresh, use less)
1 lb cooked chicken, shredded (or steak, shrimp, crab)
2 cups shredded reduced-fat monterey jack cheese
12 cup organic low-sodium salsa (or pico de gallo)
6 whole wheat tortillas (8 or 10 inch)
butter-flavored cooking spray

Directions

1

["Preheat broiler.", "Cut chiles in half lengthwise, discarding stems and seeds.", "Place chile halves skin side up on a foil-lined baking sheet and flatted with palm of your hand.", "Broil 15 minutes or until chiles are blackened.", "Place in zip-lock bag;seal, and let stand 5 minutes.", "Plunge chiles in ice water to aid in peeling charred skin away.", "Place Roasted chiles, cream cheese, lime juice, garlic, and sour cream in a food processor.", "Process until smooth, scraping sides of bowl twice.", "(Reserve 6 tablespoons of poblano cream to top quesadillas)", "Preheat non-stick skillet or griddle.", "\"Butter\"" 1/2 of a tortilla side (half moon) with the poblano cream.""