The week after Easter I came home planning to make something good with my leftover Easter ham. Pulled it out of the fridge, and found only enough really for soup. After head scratching for a bit, I pulled out a left over poblano pepper left over from Ellie Krieger's white chili I made the week before, paired it up with a new one I bought to try the "Quesadillas with Roasted Poblanos and Onions" from The Make it Tonight cookbook. Roasted the peppers, sauteed with onion, put the mixture in a flour tortilla shell, added some of the left over Three-Cheese Potato Gratin, a little Vermont cheddar cheese, warmed them on the griddle, a little garnish and ready to go. I loved the combination. I had never tried poblano peppers before the Cook the Issue Challenge, but now am a big fan.