Cheese-Crusted Quesadillas
with Corn, Poblano Pepper, Tomato Salsa, and Sour Cream
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Poblano Pepper
2 unit
Scallions
13.4 ounce
Corn
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
Utensils
Instructions
Preheat broiler to high. Wash and dry all produce. Halve poblano lengthwise; remove stem and seeds. Trim, then halve scallions crosswise, separating whites from greens. Thinly slice greens, leaving whites whole. Drain half the corn and pat dry with paper towels (save the rest for another use).
Toss corn with a drizzle of oil, half the Southwest Spice, and a pinch of salt and pepper on one side of a baking sheet. Place poblano halves on other side of sheet. Drizzle with oil, then season with remaining Southwest Spice and a pinch of salt and pepper. Broil, turning halfway through, until lightly charred, about 7 minutes. Add scallion whites to sheet. Continue to broil until charred, 2-3 minutes.
While veggies char, 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. Stir tomato, a large drizzle of olive oil, and as much chili as you like into bowl with lime juice. Season with salt and pepper.
In a small bowl, combine sour cream and enough water to create a drizzling consistency. Season with salt. Once they are cool enough to handle, roughly chop poblano and scallion whites. In a large bowl, combine poblano, scallion whites, corn, lime zest, half the cheese, and a sprinkle of salt and pepper.
Rub tortillas with a drizzle of olive oil each. Place oiled sides down on a separate baking sheet. Divide filling between one half of each tortilla; fold tortillas in half over filling. Broil until tortillas are lightly browned, 1-2 minutes.
Flip quesadillas and sprinkle with remaining cheese. Return to broiler until cheese bubbles, 1-2 minutes more. Cut quesadillas into thirds; divide between plates. Top with crema and salsa. Sprinkle with scallion greens.
