Poblano Corn Quesadillas

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Quesadillas are a staple in many households, but I’m taking things up a notch and adding a few of my summertime favorites to make Poblano Corn Quesadillas!

Poblano Corn Quesadillas from www.whatsgabycooking.com (@whatsgabycookin)


As you all know, I’m an Arizona girl at heart, which means I grew up in the hometown of cheese crisps. Cheese and tortillas are a way of life there and even though I moved out of state, they are still recurring meals at my place.

Poblano Corn Quesadillas from www.whatsgabycooking.com (@whatsgabycookin)

Old El Paso tortillas are the PERFECT size for these beauties and you can stuff them to your hearts content. The corn gives these a really fabulous pop when you bite into them – and the Poblano peppers are a little bit smoky and a little bit spicy to keep things interesting!! Pair that with melted cheese and there really isn't anything more you need! Except perhaps a margarita to sip on while you're enjoying the perfect quesadilla!

Poblano Corn Quesadillas

Author: Gaby Dalkin
4.9 from 10 votes
Quesadillas are a staple in many households, but I’m taking things up a notch and adding a few of my summertime favorites to make Poblano Corn Quesadillas!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine Mexican
Servings 4 people


  • 1 teaspoons vegetable oil plus more as needed
  • 2 small fresh poblano chiles thinly sliced
  • ½ yellow onion thinly sliced
  • 2 corn on the cob kernels removed
  • 1 lime halved
  • kosher salt and freshly cracked black pepper
  • 3 cups grated Monterey Jack cheese
  • 4 6- inch Old El Paso Tortillas

To garnish / serve

  • Salsa
  • Guacamole
  • Fresh Cilantro


  • Heat the oil in a large cast iron skillet over medium-high heat. Add the poblano and onion to the skillet and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Season with salt and pepper and add the corn. Stir to combine, remove from heat and squeeze half a lime over the mixture.
  • Transfer to a plate and wipe the skillet clean.
  • Heat ½ teaspoon of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, and a quarter of the poblano mixture. When the tortilla turns just golden brown in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Fold it in half again and then transfer to a baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Serve the folded quesadillas with salsa and guacamole and fresh cilantro


Serve with salsa and chips and maybe a margarita!

Nutrition Information

Calories: 555kcal | Carbohydrates: 42g | Protein: 28g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 923mg | Potassium: 400mg | Fiber: 5g | Sugar: 8g | Vitamin A: 965IU | Vitamin C: 57mg | Calcium: 728mg | Iron: 3mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Old El Paso. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**


  1. 5 stars
    We had this for dinner tonight. Yum! My tortillas were a bit bigger. Topped with mashed avocado, salsa fresca, and sliced radishes. Sliced peaches on the side.

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