Supreme Quesadilla With Poblano Peppers

Make this "Cook Yourself Thin" recipe.
Serves 4
Calories per serving: 472

For the quesadillas
2 poblano chiles
1 teaspoon vegetable oil
1 large white onion
1/4 teaspoon salt
Freshly ground black pepper, to taste
8 corn tortillas
1 cup shredded low-fat cheddar cheese
1 1/2 links precooked chicken sausage, sliced in rounds

For the guacamole
2 Hass avocado
1 large tomato, cored and diced
2 tablespoons fresh lime juice
1/2 teaspoon salt

For serving
1 cup reduced-fat sour cream

1. Roast the poblano chile over an open flame with a burner on, using a pair of tongs to hold over the fire. Turn the chile occasionally and roast until completely blackened. Alternatively, broil on a baking sheet, turning, until blackened. Transfer to a bowl and cover with plastic wrap, and let stand for 10 to 15 minutes.

2. While the chile cools, make the guacamole. Seed, peel and dice the avocado, and transfer to a bowl along with the diced tomato, lime juice and salt. Stir and mash with a fork or spoon until well combined, then set aside.

3. Peel, stem and seed the cooled poblano chile and cut it crosswise into thin strips. Heat the oil in a large skillet over medium heat. Add the onion and poblano chile strips, and season with the salt and freshly ground pepper, stirring occasionally. Add about 2 tablespoons of water if the mixture becomes too dry. Cover with a lid, and cook until the onions are softened and translucent, about 9 minutes. Remove from heat and reserve, keeping warm.

4. Heat a separate skillet over low to medium heat. Place 2 tortillas in it and warm them, turning occasionally, until pliable, about 2 to 3 minutes. Remove one tortilla and reserve. Sprinkle a thin, even layer of cheese on the other tortilla, in the skillet. Top with an even layer of the warm chile-and-onion mixture, then the sausage rounds and another thin layer of cheese. Center the reserved warm tortilla over the cheese, and heat until the bottom tortilla is browned in spots, about 1 minute. Carefully flip quesadilla, and cook until the other side is brown and the cheese is completely melted, about 2 minutes. Place on a baking sheet and keep warm in the oven. Repeat with the remaining tortillas and filling.

5. Cut each quesadilla in quarters, and serve with the guacamole and sour cream.