2 fresh poblano peppers
mozzarella cheese, shredded (I used a mix of mozzarella and Monterrey Jack.)
Queso Fresco, crumbled
thin sliced deli-style ham
sliced or shredded leftover Thanksgiving turkey
Preheat the oven to 500F.
Roast for 10-15 minutes until the skins are completely
wrinkled and the peppers are charred, turning them occasionally.
On each flour tortilla, layer cheese(s), ham, turkey, and poblano strips equally over one half.
Fold the filled tortillas in half.
Heat butter in a heavy skillet over medium heat.
When the butter starts to bubble, add a folded tortilla and toast until the cheese melts and tortilla is crisp, flipping half-way through. (I covered skillet while first side was crisping to help hold in the heat to melt the cheese.)
Repeat with remaining tortillas, adding butter to the skillet as necessary.