Monthly Archives: September 2014


Poblano Quesadillas

Try using homemade flour tortillas for these traditional quesdillas and you will be amazed at the difference it makes. These are great party pleasers served by themselves or with roasted tomatillo salsa.

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 Chipotle Salsa (see recipe below)
4 poblano chiles, roasted, peeled, seeded, and diced**
2 tablespoons unsalted butter, melted
Border Guacamole, for serving
Sour cream, 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 flour tortilla.  Sprinkle about a tablespoon of 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 Chipotle Salsa, guacamole, and sour cream.

* Cacique is a good brand.

** Fresh chiles can be roasted over a gas flame or under the broiler.  Keep turning so skin is evenly charred, without burning the flesh.  Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes.  Pull off charred skin by hand and dip briefly in water to remove blackened bits.  Once peeled, cut away stems, seeds, and veins.

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.


VIDEOS: Mary Sue is Making the Most in the Kitchen

Chef Mary Sue Milliken invites us to her kitchen to make good use of leftovers and help solve food insecurity among older Americans in partnership with AARP and AARP Foundation. Read More


All-Star Team for Border Grill at The Forum Shops

We are thrilled to introduce our all-star team, who will be leading the opening of the new location at The Forum Shops at Caesars.

Chef Chris Keating will serve as the restaurant’s Executive Chef, Jennifer Holley as the General Manager, Chef Agustin Guevara as Executive Sous Chef, and Chef Nicole Grimes as Sous Chef. The restaurant will be the second Border Grill location in Las Vegas. Read More

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