Poblano, Ham, and Turkey Quesadillas

2 fresh poblano peppers

olive oil

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

flour tortillas

unsalted butter

Preheat the oven to 500F.
Place the whole peppers on a sheet pan and drizzle with oil to cover.

Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally. 
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; cut into strips.

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.