Begin by roasting the poblano peppers over an open flame or under a broiler until blistered and charred, about 8–10 minutes. Place in a bowl, cover with plastic wrap, and steam for about 10 minutes to make peeling easier.

Peel the skins off the peppers, remove the seeds, and slice them into strips.

On a large tortilla, sprinkle cheese on one half, followed by the sliced roasted poblanos and spices if desired. Fold tortilla over to create a half-moon shape.

Heat a non-stick skillet over medium heat with a dash of oil. Cook the folded quesadilla for 3–4 minutes until golden brown, then flip and cook the other side until the cheese melts and tortilla is crispy.

Remove from skillet, let cool slightly, cut into wedges, and serve warm with crema or salsa.