Roasted Poblano and Carnitas Quesadillas

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  Poblano Pepper
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  Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Mozzarella Cheese(480g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Pork Carnitas(480g)
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  Tortilla, Corn, 6-Inch
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  Guacamole, Store-Bought
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  Salsa Verde, Prepared, Store-Bought
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Turn the broiler to high. Place the poblano peppers on a baking sheet, brush with olive oil, and broil 4–5 inches from the heat source for 8–10 minutes, turning once halfway through, until the skins are completely blackened and charred on all sides.
2. 2Remove the peppers from the broiler and let cool for 5 minutes. Once cool enough to handle, rub away the charred skin with your fingers (it should peel away easily), then remove and discard the seeds, core, and stem. Cut the remaining pepper flesh into ½-inch strips.
3. 3Warm the pork carnitas in a small skillet over medium heat for 3–4 minutes, stirring occasionally, until heated through. Set aside.
4. 4Heat 1 teaspoon olive oil in a large skillet or griddle over medium-high heat until shimmering, about 1 minute. Place one corn tortilla in the skillet and sprinkle with ¼ cup mozzarella, ¼ cup carnitas, and several poblano strips. Top with a second tortilla and cook for 2–3 minutes until the bottom is golden brown and crispy with cheese melted at the edges.
5. 5Flip the quesadilla carefully and cook for 1–2 minutes more over medium-high heat until the second side is golden brown and the cheese is fully melted throughout.
6. 6Transfer the finished quesadilla to a cutting board and repeat steps 4–5 with the remaining tortillas, carnitas, mozzarella, and peppers, adding 1 teaspoon fresh oil to the skillet before each new quesadilla, until all 8 are cooked.
7. 7Cut each quesadilla into 4 quarters. Divide evenly into 8 airtight containers while warm, placing 4 quarters per container.
8. 8Cool to room temperature before sealing containers, then refrigerate. Serve cold or reheated with guacamole, salsa verde, and sour cream on the side.