Main dishes
Corn & Poblano Quesadillas
Corn, poblano peppers, and red onion cook with cumin before being sandwiched between tortillas with melted Monterey Jack.
Serves 4
Directions
Remove the poblano stems and seeds. Thinly slice the peppers and onion, and pat the thawed corn dry.
Heat the oil in a skillet over medium-high heat. Cook the poblanos and onion for 5 to 6 minutes, until softened.
Add the corn, cumin, and salt. Cook for 3 to 4 minutes, until the pan is dry. Transfer to a bowl and wipe out the skillet.
Sprinkle half the tortillas with a little cheese. Add the vegetables, the remaining cheese, and the other tortillas, leaving a narrow border.
Cook each quesadilla in the dry skillet over medium heat for 2 to 3 minutes per side, until golden and the cheese melts.
Rest for 1 minute, then cut into wedges. Serve with sour cream, salsa verde, and cilantro.
