Roasted Poblano Quesadilla
So, yesterday? Was awful.
You guys, I left my camera bag with alllllll of my equipment in my husband’s car on Sunday afternoon. Then I didn’t lock the door. Then I went to bed. Then he drove the car to work. Then he didn’t lock his car. Then the temperature was up around 100 degrees. Then I realized what I’d done at around 8pm and he was still at work (the man works many, many hours). Then I tried to call, but he was not in his office so I couldn’t get a hold of him. Then he came home at 9pm.
The bag was in the car. Hallelujah, praise baby Jesus.
I unzipped the bag and was hit with a blast of hot air. My camera was hot to the touch. My eyeballs were all leaky. My heart was racy. My husband was eye-roll-y. My kids were loud and shouty. <– Not because of the camera, just because they are kids and that’s what they do.
It didn’t work, you guys. My baby. My love of my life. My PRESHUSSSSSSSS. It didn’t work.
Then I let it cool off and it started working again.
What a roller coaster ride, right? You should have tried living it! Actually, no. Don’t try that at home. Keep your electronics (especially ones that cost more than your first car…and second car…and fourth car…but not the third car because it was really fancy until you ran it into a telephone pole) out of hot vehicles. Also, if you do have fancy camera equipment, look into having it insured with your home owner’s insurance. I pay around $30 a year to have all of mine insured and it covers everrrrrrything with no deductible. (That knowledge didn’t stop me from hyperventilating last night, but it did stop my husband from turning into a homicidal maniac.)
Go forth, eat a quesadilla, and call your insurance guy. Then hug your camera extra tight for me.
Roasted Poblano Quesadilla
- 1 roasted poblano pepper don't know how to roast peppers? Cick here.
- 1/2 sweet onion
- 1/4 cup corn kernels frozen, canned or fresh
- 1/2 teaspoon cumin
- 1/8 teaspoon chipotle chili powder optional
- Ppinch of salt
- Handful of Monterrey jack or cheddar cheese grated
- 2 8-inch flour tortillas
- 2 tablespoons butter
- Sour cream for serving
Roast your poblano pepper, peel, and chop into bite sized pieces. Set aside.
Thinly slice the onion.
Add 1 tablespoon of butter to a hot skillet along with the onions. Cook over medium heat until the onions are soft and beginning to brown, about 5 minutes.
Add the corn to the onions. Sprinkle with the spices, stir to combine, and allow the corn to cook for a couple of minutes until heated through.
Remove the onions and corn to the dish with the peppers and wipe out the skillet with a paper towel.
Put the remaining tablespoon of butter in the skillet and allow to melt over low heat.
Place one tortilla in the skillet and top with half of the cheese. Add the onions, peppers, and corn and cover with the remaining cheese. Place the second tortilla on top.
Cook for 1-2 minutes or until the cheese has begun to melt and the bottom tortilla is getting browned. Flip the quesadilla and cook the other side for 1-2 minutes or until all of the cheese is melted.
Serve with sour cream.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.