Ingredients:
Preheat your CEMCUI heart-shaped Volcanic Stone Comal (or any flat skillet) over medium heat.
Place the poblano peppers directly on the comal, turning them occasionally until their skin is charred and blistered on all sides, about 8-10 minutes. Once charred, transfer the peppers to a bowl and cover them to steam for a few minutes. This will make the skin easier to peel. Once cooled, peel off the skin, remove the seeds, and slice the peppers into strips.
Add the olive oil to the comal and sauté the sliced onions over medium heat until they become golden and caramelized, about 10 minutes. Season with salt and pepper to taste.
Lay a tortilla flat on the comal. Add a layer of caramelized onions, roasted poblano strips, and a generous handful of shredded Oaxacan cheese. Top with a second tortilla.
Cook the quesadillas on the comal for 2-3 minutes per side, or until the tortillas are golden and crispy, and the cheese has fully melted.
Slice the quesadillas into wedges and serve with your favorite salsa or guacamole. Each bite will be a heart-warming, cheesy delight!
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