Poblano and Roasted Corn Quesadillas

10 minutes

30 minutes

Easy

	1 teaspoons vegetable oil, plus more as needed
	2 small fresh poblano chiles, thinly sliced
	½ yellow onion, thinly sliced
	2 ears of corn, kernels removed (I roast/char grill mine first)
	1 lime
	Kosher salt and black pepper
	3 cups grated Monterey Jack cheese
	4-5 6-inch flour tortillas

1.	Roast poblano chiles until skin is charred. Once cooled, remove skin and cut into thin slices or mince the peppers.
2.	Roast your corn. I have a gas stove so I just throw them right on the flame, rotating until they are charred and cooked. You can also use a grill.
3.	Heat the oil in a large cast iron skillet over medium-high heat. Add onion and cook until soft, about 3 to 5 minutes. Season the onions with salt and pepper.
4.	Add the corn and poblano peppers to the skillet and mix well.
5.	Remove the skillet from the heat and squeeze half a lime over the mixture.
6.	Transfer the poblano mixture to a plate and wipe the skillet clean.
7.	Heat 1/2 teaspoon of the oil in the skillet over medium-high heat. Add one tortilla to the skillet and cover with some of the Monterey Jack cheese and a quarter of the poblano mixture. Cook until slightly golden brown and the cheese is melted, about 1 or 2 minutes.
8.	Fold the tortilla in half and transfer to a baking sheet in the oven to keep warm while making the remaining quesadillas.
9.	Serve with my fresh salsa, guacamole and avocado crema.

Notes

Poblanos can be tricky! Sometimes they are pretty mild, and other times you may as well have used a ghost pepper! Taste a little bit of your pepper before you make your whole meal and realize it’s too hot for anyone to enjoy.
While you can definitely use any kind of corn, I am begging you to roast/char your corn and then thank me later. It really takes this dish to the next level and is so delicious.
Serve and top these little gems with whatever you like.
This is definitely big enough to be a meal if you wanted.