Roast the poblano peppers under a broiler preheated to high, allowing them to char for about 10 minutes.

Place the roasted peppers in a zip-top bag for 10 minutes to sweat, making peeling easier.

Peel off charred skin, remove seeds, and slice the peppers thinly.

In a nonstick skillet, melt unsalted butter over medium heat until it bubbles gently.

Assemble the quesadilla by laying a tortilla down, adding cheese, peppers, garlic powder, and cilantro, then fold in half.

Cook the folded quesadilla for 2-3 minutes on each side until golden brown and crispy.

Slice the quesadilla into triangles and serve warm with sour cream or salsa verde.