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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mexican Cheese Blend(ContainsMilk)
Southwest Spice Blend
Pepper Jack Cheese(ContainsMilk)
Smoky Red Pepper Crema(ContainsMilk, Soy)
• 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.