This quesadilla makes a quick and scrumptious lunch. I suggest giving your roasted poblano a taste test before adding it all to the quesadilla. Some of them are spicy while others are quite mild! Adjust the amount used as needed.
1roasted poblano pepperdon't know how to roast peppers? Cick here.
1/2sweet onion
1/4cupcorn kernelsfrozen, canned or fresh
1/2teaspooncumin
1/8teaspoonchipotle chili powderoptional
Ppinchof salt
Handful of Monterrey jack or cheddar cheesegrated
28-inchflour tortillas
2tablespoonsbutter
Sour creamfor serving
Instructions
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.