Roasted Poblano Chili Corn Quesadillas

5 from 1 vote

Roasted poblano chili peppers, corn and Monterey Jack cheese are a tasty combination in a flour tortilla.

Course Side Dish, Snack

Cuisine Mexican

Keyword Poblano Chili

Servings Quesadillas

Calories 54kcal

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

Additional serving suggestions: a little guacamole, salsa, sour cream and fresh cilantro