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1. Slice the poblano pepper into thin strips, thinly slice the white onion, mince the garlic, and finely mince the jalapeño with seeds removed for milder heat.
1 piece poblano pepper,
0.5 piece white onion,
1 clove garlic,
1 piece jalapeño
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2. Heat half of the vegetable oil in a large nonstick skillet over medium-high heat. Add the poblano, onion and jalapeño and cook, stirring occasionally, 6 minutes until softened and lightly charred at the edges. Add the garlic, ground cumin, Mexican oregano and a pinch of the salt, cook 30 seconds, then transfer to a bowl.
1 piece poblano pepper,
0.5 piece white onion,
1 clove garlic,
1 piece jalapeño,
1 tbsp vegetable oil,
0.5 tsp ground cumin,
0.2 tsp Mexican oregano,
0.8 tsp salt
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3. Whisk the eggs with the remaining salt and the black pepper. Wipe out the skillet, return to medium-low heat, and scramble the eggs gently for 2 to 3 minutes until just set but still soft, since they will cook further in the quesadilla. Transfer to a plate.
4 piece eggs,
0.8 tsp salt,
0.2 tsp black pepper
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4. Wipe out the skillet and brush with a little of the remaining vegetable oil over medium heat. Place one flour tortilla in the pan, sprinkle half of the cheese over one half of the tortilla, then top with half of the scrambled eggs and half of the pepper mixture. Fold the tortilla over the filling.
1 piece flour tortillas (8-inch),
0.5 cup Oaxaca cheese or Monterey Jack, shredded,
2 tbsp vegetable oil
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5. Cook 2 to 3 minutes per side, pressing gently with a spatula, until deep golden, crisp and the cheese is melted. Repeat with the second tortilla and remaining filling, adding oil as needed.
1 piece flour tortillas (8-inch),
2 tbsp vegetable oil
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6. Rest the quesadillas 1 minute, then cut into wedges. Drizzle with Mexican crema, scatter with fresh cilantro, and serve with lime wedges for squeezing over.
1 piece lime,
2 tbsp fresh cilantro,
2 tbsp Mexican crema (for serving)
