Sparks Favorite Recipes:
Poblano Quesadillas

Serves 6

• 1 1/2 cups grated Mexican manchego cheese*
• 1 cup grated panela cheese*
• 1/2 cup grated cotija cheese*
• 6 flour tortillas
• 1/3 cup Smoky Chipotle Salsa (see recipe below)
• 4 poblano chiles, roasted, peeled, seeded, and diced**
• 2 tablespoons unsalted butter, melted
• Border Guacamole (see recipe below), for serving

In a bowl, mix together cheeses.

Lay the flour tortillas on a counter. Divide the cheese mix into 6 equal portions and spread over half of each tortilla. Sprinkle about a tablespoon of Smoky Chipotle Salsa over each. Arrange the diced poblanos evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter.

Place a cast-iron skillet over medium-high heat. One at a time, cook the tortillas buttered side down in the pan until lightly golden, about 3 to 4 minutes. Then brush the uncoated side with butter and flip over. Continue to cook until the other side of the tortilla is lightly golden and the cheese begins to ooze. Serve hot, whole or cut into wedges, with Smoky Chipotle Salsa, Border Guacamole, and sour cream.

* Cacique is a good brand.

** Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed, and let steam until cool to the touch, about 10 to 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the peppers under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins.

Smoky Chipotle Salsa

Makes 5 cups

• 1 medium onion, roughly chopped
• 7 to 10 dried chipotle chiles, stemmed, or 3 to 6 canned chipotle chiles, stemmed
• 8 Roma tomatoes, cored
• 10 cloves garlic
• 3 cups water
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sugar

Combine all the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 minutes. The liquid should be reduced by 1/3, and the tomato skins should be falling off. Set aside to cool.

Pour the mixture into a blender or a food processor. Puree until smooth. Chill until serving time. This salsa can be stored in the refrigerator up to 5 days or frozen for several months.

Border Guacamole

Makes 3 cups, or 6 appetizer servings

• 5 ripe California avocados, preferably Hass
• 6 tablespoons chopped fresh cilantro
• 1 medium red onion, diced
• 4 jalapeño chiles, stemmed, seeded, and finely diced
• 3 tablespoons freshly squeezed lime juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

Cut the avocados into quarters. Remove the seeds, peel, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.

Copyright © 2009, Mary Sue Milliken and Susan Feniger, www.marysueandsusan.com