Recipe

Poblano-and-corn Quesadillas Recipe

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Ingredients

Directions

Step #1 Broil corn & peppers on a foil wrap-lined baking sheet coated with cooking spray 5 inches from heat about 5 mins on each side or until peppers look blistered.
Step #2 Set corn aside.
Step #3 Place peppers In a large-ish zip-top freezer bag; seal & let this stand 10 mins to loosen skins.
Step #4 Peel peppers; remove & discard seeds.
Step #5 Cut into thin strips.
Step #6 Stir together mayonnaise, lime juice, & cumin.
Step #7 Spread mixture evenly over 1 side of each tortilla half; top evenly with cheese, pepper strips, & corn.
Step #8 Fold tortillas in half.
Step #9 Cook quesadillas, 1 at a time, In a large-ish skillet coated with cooking spray over med-heat/flame 30 seconds to 1 min on each side or until lightly browned.
Step #10 Cut each quesadilla in half.
Step #11 Note: Asadero or Oaxaca cheese may be substituted for Monterey Jack cheese.
Enjoy the Poblano-and-Corn Quesadillas recipe

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