Cheese-Crusted Quesadillas

Name: Cheese-Crusted Quesadillas with Corn, Poblano Pepper, Tomato Salsa, and Sour Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Poblano Pepper; 2 unit Scallions; 1 unit Corn on the Cob; 1 tablespoon Southwest Spice Blend; 1 unit Lime; 1 unit Roma Tomato; 1 unit Chili Pepper; 4 tablespoon Sour Cream; 1 cup Mexican Cheese Blend; 2 unit Flour Tortilla; 2 tablespoon Olive Oil; Salt; Pepper

with Corn, Poblano Pepper, Tomato Salsa, and Sour Cream

Recipe Development TeamPublished on June 29, 2018

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Cheese! Cheese everywhere! If you’re looking for more ways to fit dairy deliciousness into every bite, this quesadilla recipe has you covered. Its Mexican cheese blend doesn’t just go inside the tortilla with the corn and poblano filling. It goes on the outside and is melted under the broiler, too. (Is your mouth watering yet?) Once you’ve spooned on the accompanying sour cream and tomato salsa, there’s nothing stopping you from devouring these incredible creations.

Tags:

Spicy

Allergens:

Milk

•Wheat

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 Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Poblano Pepper

2 unit

Scallions

1 unit

Corn on the Cob

1 tablespoon

Southwest Spice Blend

1 unit

Lime

1 unit

Roma Tomato

1 unit

Chili Pepper

4 tablespoon

Sour Cream

(Contains: Milk)

1 cup

Mexican Cheese Blend

(Contains: Milk)

2 unit

Flour Tortilla

(Contains: Wheat)

Not included in your delivery

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2887 kJ

Calories690 kcal

Fat42 g

Saturated Fat18 g

Carbohydrate60 g

Sugar8 g

Dietary Fiber5 g

Protein23 g

Cholesterol75 mg

Sodium900 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

•Baking Sheet

•Medium Bowl

•Zester

•Large Bowl

•Small Bowl

Instructions

Wash and dry all produce. Preheat broiler to high. Halve poblano lengthwise and remove stem, seeds, and core. Cut scallions in two near the point where the white part turns green. Thinly slice greens; leave the whites whole. Rub corn, poblano, and scallion whites with a large drizzle of olive oil.

Season corn, poblano, and scallion whites with salt and pepper, then toss with Southwest spice. Place on a baking sheet and broil until lightly charred, about 3 minutes for scallions and 8-10 minutes for corn and poblano, turning halfway through. Remove from broiler and let cool.

While veggies broil, zest 1 tsp zest from lime, then halve and squeeze 2 TBSP juice into a medium bowl. Dice tomato. Mince chili, removing ribs and seeds for less heat. Place tomato and chili (to taste) in bowl with lime juice. Add a large drizzle of olive oil. Season with salt and pepper. Toss to combine.

Mix sour cream in a small bowl with 1-2 TBSP water, or just enough to thin to a drizzling consistency. Season with salt and set aside. Once veggies are cool enough to handle, cut corn kernels from cob. Remove fuzzy root ends from scallion whites, then chop. Cut poblano into small pieces. Stir corn kernels, scallion whites, poblano, and lime zest in a large bowl. Season with salt and pepper, then stir in half the cheese.

Rub one side of each tortilla with a drizzle of olive oil and place oiled-side down on another baking sheet. Arrange veggie mixture on one half of each tortilla, then fold tortillas over to create quesadillas. Place under broiler and broil until tortillas are lightly browned, 1-2 minutes.

Flip quesadillas and sprinkle remaining cheese on top. Return to broiler and broil until cheese bubbles, 1-2 minutes more. (TIP: Keep an eye out for any burning.) Cut each quesadilla into thirds. Spread tops with crema and spoon salsa over. Sprinkle with scallion greens and serve.