Poblano & Oaxaca Cheese Breakfast Quesadilla

Roast the poblano peppers directly over a gas flame or under the broiler, turning occasionally, until the skin is blistered and charred on all sides, about 8 minutes. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes.

Peel the charred skin off the poblanos, remove the seeds and stem, and slice into thin strips (rajas).

Whisk the eggs with milk, a pinch of salt, and pepper in a bowl until well combined.

Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Saute the onion until softened, about 2 minutes, then add the garlic and cumin and cook for 30 seconds.

Pour in the egg mixture and gently scramble, folding softly until the eggs are just set but still slightly moist. Remove from the pan and set aside.

Wipe the skillet clean and return to medium heat. Add a thin layer of oil or remaining butter.

Place one tortilla in the skillet. Layer half with Oaxaca cheese, a portion of scrambled eggs, and poblano strips. Fold the tortilla in half and press gently with a spatula.

Cook until the bottom is golden and crispy, about 2 to 3 minutes, then flip and cook the other side until golden and the cheese is fully melted.

Repeat with remaining tortillas and filling.

Cut each quesadilla into wedges and serve with salsa verde, a drizzle of Mexican crema, and fresh cilantro.