Ingredients
- 4 large flour tortillas
- 2 zucchinis or any summer squash, cut into slices
- 3 huge or 4 medium poblanos
- 1 tube (220 grams) of soft goat cheese
- Salt, pepper, oil
- Cilantro to serve
Instructions
- Heat a teaspoon of oil in a medium skillet and sauté the zucchini on medium heat for 5 minutes—season with salt and pepper.
- At the same time, burn the poblanos on the open flame until they are black. Rotate them with a pair of tongs. Place in a dish and cover for 10 minutes. Scrape everything burned; the easiest is to do it under the tap. Cut the top of the peppers and remove the seeds.
- Dice the roasted poblanos, and mix them with goat cheese. Season with salt and pepper and stir.
- Heat a skillet or griddle over medium heat. Place two tortillas on top, turn after 10 seconds, and fill with a quarter of the goat cheese mixture, place 1/4 of the cooked zucchini and fold the tortilla.
- Cook for 1 minute and turn. Cook until the cheese melts and the tortillas are toasted and crispy.
- Cut into triangles and serve immediately, sprinkled with cilantro.
Notes
This is a sponsored post written by me on behalf of Mission® in 2018. All opinions are entirely my own.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Vegetables
- Method: Stove
- Cuisine: Mexican