Charred Corn and Poblano Quesadillas with Smoky Red Pepper Crema

These cheesy quesadillas are the best of both weeknight dinner worlds-they’re packed with delicious fillings AND they’re quick (ready in 20 minutes, that’s how quick). We stuff this version with charred corn and poblano, plus two different types of cheese, then drizzle with red pepper crema for rich, smoky notes.

As if it couldn’t get any better, we use our easiest quesadilla-cooking technique yet, broiling them in the oven for a few minutes per side so you get all the crispy texture you’re craving, minus the stressful flip over the stovetop. It doesn’t get better than this, folks.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven’s broiler to high. Line a baking sheet with foil.
2. Husk the corn and remove the silk. Cut the kernels off the cob. Seed and dice the long green pepper (poblano). Peel and finely dice the shallot. Pick the cilantro leaves from the stems and roughly chop.
3. In a medium bowl, combine the corn kernels, diced poblano, shallot, southwest spice blend, a pinch of salt and a few grinds of black pepper. Toss to coat.
4. Spread the corn mixture in an even layer on the prepared baking sheet. Broil for 3-4 minutes, until charred in spots. Remove from oven and let cool slightly.
5. In a small bowl, mix the smoky red pepper crema with the hot sauce and a squeeze of lime juice. Set aside.
6. Lay the flour tortillas on a clean work surface. Sprinkle half of the pepper jack and Mexican cheese blend evenly over one half of each tortilla. Top with the charred corn mixture, then the remaining cheese. Fold the tortillas over to form half-moons.
7. Place the quesadillas on the same baking sheet (or a new one). Broil for 2-3 minutes per side, until golden and crispy. Watch carefully to avoid burning.
8. Remove from oven and let rest for 1 minute. Cut each quesadilla into wedges. Drizzle with the smoky red pepper crema and garnish with chopped cilantro. Serve with lime wedges.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well. Pat it dry before broiling to ensure charring.

What can I substitute for poblano pepper?

A green bell pepper or Anaheim pepper can be used for a milder flavor.

How do I store leftover quesadillas?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.