准备

烤辣椒：

• 将燃气燃烧器变成高高，并直接将poblanos在火焰上抬起，一旦双方完全变黑，每胡椒将它们换成钳子，每胡椒约6至8分钟。（如果您没有燃气炉，则可以在热烤火炉上类似地将Poblanos炭化或将其放在衬有箔衬里的烤盘上，然后将它们炭化在热肉鸡下，并用钳子将其转动）。

  烘烤后，立即将Poblanos放入碗中，盖上盖子，放在蒸以蒸并松开皮肤上。当它们足够凉时，请用手或一把小刀刀将烧焦的皮肤剥落。拉出并丢弃茎和种子簇。将辣椒切成1/4英寸宽的条，然后将其放入一个小碗中。

• 将烤盘放在烤箱中，然后将烤箱加热到150°F（或最低的设置）。

做拉贾斯：

• Heat 1 Tbs. of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

制作玉米饼：

• 热1/2茶匙。在mediu油的锅m-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano mixture, and a quarter of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Cut each quesadilla into wedges and serve with the sour cream on the side.