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Cheese-Crusted Quesadillas

Cheese-Crusted Quesadillas

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

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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:MilkWheat

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

1 cup

Mexican Cheese Blend

(ContainsMilk)

2 unit

Flour Tortilla

(ContainsWheat)

Not included in your delivery

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat45 g
Saturated Fat20 g
Carbohydrate71 g
Sugar11 g
Dietary Fiber10 g
Protein25 g
Cholesterol70 mg
Sodium930 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Zester
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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.

6

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.