Charred Corn & Poblano Quesadillas

Name: Charred Corn & Poblano Quesadillas with Smoky Red Pepper Crema
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Poblano Pepper; 1 unit Lime; 13.4 ounce Corn; 2 unit Flour Tortillas; ½ cup Mexican Cheese Blend; 1 teaspoon Hot Sauce; 1 unit Shallot; ¼ ounce Cilantro; 1 tablespoon Southwest Spice Blend; ½ cup Pepper Jack Cheese; 4 tablespoon Smoky Red Pepper Crema; 3 teaspoon Vegetable Oil; Salt; Pepper

with Smoky Red Pepper Crema

Recipe Development TeamPublished on July 07, 2020

4.3

(1.9K customers rated)

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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.

Tags:

Quick

•Spicy

•Veggie

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Poblano Pepper

1 unit

Lime

13.4 ounce

Corn

2 unit

Flour Tortillas

(Contains: Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains: Milk)

1 teaspoon

Hot Sauce

1 unit

Shallot

¼ ounce

Cilantro

1 tablespoon

Southwest Spice Blend

½ cup

Pepper Jack Cheese

(Contains: Milk)

4 tablespoon

Smoky Red Pepper Crema

(Contains: Soy, Milk)

Not included in your delivery

3 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Paper Towel

•Strainer

•Large Pan

•Baking Sheet

Instructions

• 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.