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!
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.
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
- 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
- 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 1/2 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