HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCharred Corn & Poblano Quesadillas
Charred Corn & Poblano Quesadillas

Charred Corn & Poblano Quesadillas

with Smoky Red Pepper Crema

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These cheesy quesadillas are the best of both weeknight dinner worlds—they’re packed with delicious fillings, AND they’re quick (ready in 20 minutes, that’s how quick). We stuff this version with charred corn and poblano, plus two different types of chee4 se, then drizzle with red pepper crema for rich, smoky notes. As if it couldn’t get any better, we use our easiest quesadilla-cooking technique yet, broiling them in the oven for a few minutes per side so you get all the crispy texture you’re craving, minus the stressful flip over the stovetop. It doesn’t get better than this, folks.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Poblano Pepper

1 unit


13.4 ounce


2 unit

Flour Tortillas

(ContainsSoy, Wheat)

½ cup

Mexican Cheese Blend


1 teaspoon

Hot Sauce

1 unit


¼ ounce


1 tablespoon

Southwest Spice Blend

½ cup

Pepper Jack Cheese


4 tablespoon

Smoky Red Pepper Crema

(ContainsSoy, Milk)

Not included in your delivery

3 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate78 g
Sugar17 g
Dietary Fiber8 g
Protein24 g
Cholesterol75 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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• Heat broiler to high. Wash and dry all produce. • Core, deseed, and dice poblano into ½-inch pieces. Halve, peel, and thinly slice shallot. Drain corn; pat dry with paper towels. Finely chop cilantro. Quarter lime.


• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and shallot; cook, stirring occasionally, until tender, 4-5 minutes. • Add corn and Southwest Spice; cook, stirring occasionally, until lightly charred, 3-4 minutes. • Stir in half the cilantro and a big squeeze of lime juice. Season with salt and pepper. • TIP: If corn begins to pop, cover pan.


• While filling cooks, rub one side of each tortilla with a drizzle of oil. • Place tortillas oiled sides down on a baking sheet. Sprinkle pepper jack and Mexican cheese onto one half of each tortilla in an even layer. Top with veggie mixture. Fold tortillas in half to create quesadillas.


• Broil quesadillas until golden brown, 1-2 minutes per side. Cut into wedges. • Divide quesadillas between plates; sprinkle with remaining cilantro and serve with smoky red pepper crema, hot sauce, and remaining lime wedges on the side. • TIP: Watch carefully to avoid burning.