Open-Face Four-Cheese Quesadillas

Serving Size: 4
Total Time:


  • 4 plum tomatoes, quartered lengthwise
  • 2 Tbsp finely chopped fresh oregano
  • 2 Ounce Cotija cheese (see Note), finely grated (1/2 cup)
  • 3 Ounce Manchego cheese, coarsely grated (about 1 cup)
  • 3 Ounce Oaxaca cheese (see Note) or mozzarella, coarsely shredded (about 1 cup)
  • 3 Ounce asadero (see Note) or Monterey Jack cheese, coarsely shredded (about 1 cup)
  • extra-virgin olive oil, for brushing
  • 4 10-inch flour tortilla
  • 3 large poblano chile peppers
  • kosher salt


  1. 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 poblanos on the sheet. Broil for 4 to 5 minutes, turning the tomatoes once, until softened and charred in spots. Transfer the tomatoes to a work surface. Broil the poblanos for 4 to 7 minutes longer, turning occasionally, until charred all over.
  2. Let the tomatoes and poblanos cool. Coarsely chop the tomatoes; peel, seed and stem the chiles, then thinly slice them crosswise. Leave the broiler on.
  3. Preheat a cast-iron griddle or large, heavy skillet. Brush the tortillas with olive oil. Toast the tortillas on the hot griddle, turning once, until browned in spots and crisp, 4 minutes.
  4. In a bowl, toss together the asadero, Oaxaca and Manchego cheeses. Arrange 2 tortillas on each of 2 large rimmed baking sheets. Sprinkle the cheese mixture over the tortillas, covering the entire surface. Scatter the tomatoes and poblanos over the cheese. Top each tortilla with 2 tablespoons of the Cotija and 1/2 tablespoon of the oregano and season lightly with salt.
  5. Broil the quesadillas one sheet at a time about 6 inches from the heat until the cheese is just melted, 3 to 4 minutes. Transfer the quesadillas to a work surface, cut into wedges and serve while you broil the second batch.


Asadero (also known as queso quesadilla) and Oaxaca are great for melting. Cotija is a white, dry, crumbly cheese. All of the cheeses are available at Mexican markets.

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Recipe Credit: Josh Capon
Image Credit: Con Poulos