Roasted Poblano Quesadilla

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.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 310kcal

Author Karly Campbell

Ingredients

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

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.
Serve with sour cream.

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