Roasted poblano chili peppers, sweet corn and melted Monterey Jack cheese make these Roasted Poblano Chili Corn Quesadillas a tasty accompaniment to a hot bowl of chili!
Sometimes you just want to eat something yummy along with a hot, steaming bowl of chili, if you know what I mean…
These Roasted Poblano Chili Corn Quesadillas really make your chili a heartier, over-the-top experience! Of course you can always have corn tortilla chips or these Cornbread Muffins with your chili. But these quesadillas add a completely different twist to your meal.
Nothing too complicated here. 😉 The roasting of the poblano chili peppers takes a little time. It’s easy peasy though and doesn’t require a lot of attention.
How to Roast the Poblano Chili Peppers
- Coat each pepper with a little oil, then place on a foil or parchment lined baking sheet and roast in a 425F degree oven for about 30 minutes
- Turn each of the peppers with tongs at the 15 minute point
- Remove the pan from the oven once the peppers are blistered but not burnt
- Place the peppers in a bowl tightly topped with plastic wrap or foil for about 15 minutes. This helps make the very thin skin on the peppers easy to remove
- After the peppers have “sweated” in the bowl for 15 minutes, cut them in half and scrape out the seeds
- Scrape the outside of each pepper with your fingernail or the edge of a knife until some of the clear thin skin starts to release
- Continue in this way to peel off the thin layer of skin until it’s all removed
- Cut the peppers in long strips and then in half or even thirds
This pepper roasting is something that can be done ahead of time. If you’re not ready to make the quesadillas, you can prepare these peppers a day ahead.
Just place your cut poblano chili peppers on a plate or in a container. Cover and refrigerate them until later or the even next day.
The combination of the smoky roasted poblano chili peppers, along with the sweet pop of the corn kernels and the creamy melted Monterey jack cheese is a tasty treat for sure.
You can serve them just as is or with a little guacamole, this salsa , sour cream and fresh chopped cilantro because that would be delicious!
Try serving these quesadillas with my One Pot Black Bean Pumpkin Chili
Here is the recipe:
Roasted Poblano Chili Corn Quesadillas
- 1 small onion, chopped
- 2 medium roasted poblano chili peppers, instructions for roasting above in the blog post
- 1 - 2 tsp avocado oil or grapeseed oil
- 1/2 fresh lime
- 1 cup corn kernels
- 6 - 8 oz Monterey Jack cheese, grated, preferably from a block of cheese and not pre-grated
- a little salt & pepper
- 4 6" - 7" flour tortillas
- Heat the oil in a large frying pan over medium/high heat and add the onion and a sprinkle of salt. Saute the onion for a couple minutes and add the corn, continuing to saute for another couple of minutes
- At this point, stir in the pre-roasted poblano chili pepper strips and heat through. Remove the pan from the heat. Squeeze the juice of 1/2 a fresh lime over the top. Add this mixture to a bowl and set aside.
- Wipe the frying pan clean with a paper towel and add about 1/2 teaspoon of the oil to it and set the pan on a medium/high heat
- Add one of the flour tortillas to the pan, sprinkle 1/4 of the cheese on top, and about a rounded 1/3 cup of the poblano chili pepper, onion, corn mixture
- In about 1 - 2 minutes, when the cheese is melting and the bottom of the tortilla has golden brown spots, fold the tortilla in half and press with a spatula to "flatten" it.
- Remove the tortilla from the frying pan and onto a baking sheet and place in a low oven (250F degrees) to keep warm.
- Continue in the same way with the other 3 tortillas
- When you're done, remove the warmed quesadillas from the oven and cut each in half or in quarters with a pizza cutter or knife and they're ready to serve
*Please not that the nutrition information provided is just a close estimate using an online nutrition calculator.*
Inspired by: What’s Gaby Cooking
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