Start by roasting the poblano pepper over a stovetop flame or under the broiler until the skin is charred and blistered. Place it in a sealed bag or container to sweat for a few minutes. Once cooled, peel off the skin, remove the seeds, and slice the pepper into strips.

Heat your skillet over medium heat and add a pat of butter. Melt the butter, letting it coat the entire surface for even cooking and browning.

Once the butter has melted, place a tortilla in the skillet. Sprinkle a generous layer of shredded Monterey Jack cheese evenly across the tortilla. Lay the roasted poblano strips on top, ensuring they’re spread out for even bites. Add a dash of garlic powder and some chopped fresh cilantro for extra flavor.

Allow the cheese to begin melting, then carefully fold the tortilla in half using a spatula. Press it down slightly to ensure everything sticks together. Cook for 1-2 minutes until the bottom is golden and crispy. Flip and cook the other side for an additional 1-2 minutes.

Remove the quesadilla from the skillet and transfer it to a cutting board. Let it rest for a minute so the molten cheese can settle. Slice into triangles and serve with sour cream, salsa, or your favorite dipping sauce. Enjoy your cheesy masterpiece!