Three Cheese Poblano Quesadillas

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by Nancy of A Communal Table

When my children were little, we did a lot of boating. Every weekend during the summer, we would take our boat to the same cove for a weekend of swimming, beachcombing and endless games of Dibble Dabble. Dinners were cooked on shore where the cooking facilities consisted primarily of a charcoal grill. Not being much of a griller, I was always experimenting with what I could do on the grill. I quickly developed a reputation for my “experiments” and as a result we got to know a lot of other boating families. Over the smoky grill, we swapped ideas, traded recipes and commiserated over our failures.

One of my favorite things to make on those weekends was quesadillas. In my humble opinion, quesadillas are a perfect camping food. They are easy to make, have endless variations – and really what is there not to like about gooey melted cheese and a crispy, slightly smoky tortilla? They can be a main course, an appetizer or the ideal snack for sandy, salty and hungry kids!

These Three Cheese Poblano Quesadillas are one of my favorites. Three Wisconsin Cheeses: Wisconsin Cream Cheese, Wisconsin Feta and Wisconsin Pepper Jack cheese provide a creamy and tangy counterpoint to the smokiness of the poblanos and the sweetness of the bell peppers. These are terrific on their own or topped with your favorite salsa.

So, what makes these quesadillas camping friendly? Glad you asked! These can be assembled ahead of time, wrapped up in plastic wrap, slid into a zipped plastic bag, and stowed in the cooler! Try these quesadillas on your next camping trip and make some new friends.

Three Cheese Poblano Quesadillas with Wisconsin Feta, Jack & Cream Cheese

Serves 4

6 oz. softened Wisconsin Cream Cheese
2/3 cup crumbled Wisconsin Feta cheese
1 cup grated Wisconsin Pepper Jack cheese
1 tsp. dried oregano or 1 tbsp. fresh oregano
1/4 cup sliced green onions
2/3 cup sliced black olives
1/2 cup sliced roasted red bell peppers
1, 7-oz. can diced, roasted green chiles
8, 8-inch flour tortillas

In a medium bowl, combine the Wisconsin Cream Cheese, Wisconsin Feta, Wisconsin Pepper Jack, green onions and oregano. Spread evenly on 4 of the tortillas. Sprinkle the tortillas with the olives, roasted red bell peppers and chiles. Top with the remaining tortillas.

If making ahead, wrap each tortilla in plastic wrap and place in a large zipper plastic bag. Over a medium hot grill place each quesadilla.

Grill for 2 to 3 minutes until cheese has begun to melt. Turn over and grill another 2 to 3 minutes until cheese is melted.

Remove from grill, slice and eat!