Recipe of the Week: The Best Quesadillas

Photo Credit: Randolph Graham

I call these the ‘best’ quesadillas because they combine four tasty cheeses with roasted tomatoes and Poblano peppers. What could be better?

See Chef Randy’s website for more recipes at:


4 large plum tomatoes (quartered lengthwise)

3 large Poblano chiles

Vegetable oil

1 cup fresh Oaxaca cheese (grated)

1 cup Monterey Jack cheese (grated)

1 cup Manchego cheese (grated)

4 10-inch flour tortillas

2 to 3 ounces Cotija cheese (crumbled)

2 teaspoons dried Mexican oregano



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 Poblano peppers on the sheet. Broil for 4 to 5 minutes, turning the tomatoes once, until softened and charred in spots. Remove from the oven and transfer the tomatoes to a work surface. Return the peppers to the oven and broil for 6 to 7 minutes longer, turning occasionally, until charred all over.

Let the tomatoes and peppers cool. Seed and stem the chiles, and then thinly slice them crosswise.

Preheat a cast-iron griddle or large, heavy skillet. Brush the tortillas with oil. Toast the tortillas on the hot griddle, turning once, until browned in spots and crisp, about 2 minutes per side.

In a bowl, toss together the Oaxaca, Monterey Jack and Manchego cheeses. Arrange 2 tortillas on each of 2 large rimmed baking sheets. Sprinkle this cheese mixture over the tortillas, covering the entire surface. Scatter the tomatoes and peppers over the cheese. Top each tortilla with 2 tablespoons of Cotija and 1/2 teaspoon of oregano.

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

Combine the quesadillas with a fresh garden salad for a complete meal.


See Chef Randy’s website for more recipes at:


Randolph Graham, Ojai  


Visit his author’s page on Amazon  for culinary inspiration!  


Check out his latest gourmet, fresh and wonderful recipes and take on all things food.  This edition of The Ojai Visitors: Blanketing the Area: Summer on-the-go picnic ideas


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