Jalapeño Pepper Quesadilla

Ingredients:

• 12 wheat tortillas, 15cm in diameter.
• 1 tbsp. l. peanut butter
• 1/2 medium onion, halved lengthwise and thinly sliced
• 3 medium cloves garlic, finely chopped
• 2 medium jalapeno peppers, halved lengthwise, seeded, and thinly sliced ​​crosswise
• 4 medium poblano peppers, quartered lengthwise, seeded, and sliced ​​crosswise into 1/2-inch strips.
• 1 and 1/4 tbsp. chicken broth low salt
• 3 tbsp. grated cheese

Preparation:

1. Preheat oven to 260°C and position one rack on the top shelf and the other rack on the middle shelf.
2. Warm up peanut butter In a large skillet, heat the oil over medium-high heat. When the surface of the oil is shimmering, add the onion, garlic, and jalapeño, season with salt and ground black pepper, and cook until softened, about 3 minutes.
   
   Add the poblano peppers and stir to coat them with oil. Add the broth and simmer until the liquid has reduced enough to just cover the vegetables, about 10 minutes. Remove from heat.
3. When the pepper mixture is cool enough to handle, top each tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, then top with a second tortilla. Repeat with the remaining ingredients to make 6 quesadillas.
4. Place the quesadillas on 2 baking sheets, placing one sheet on the top rack and the other on the middle rack. Bake until the cheese is melted, about 5 minutes. Rotate the baking sheets and continue baking until the tortillas are golden brown and crispy, about 5 more minutes.
   
   Recipe Chili Pepper Quesadillas.