Cheesy Poblano and Corn Quesadillas with Tomato Salsa and Crema

Get ready for a quesadilla experience that’s loaded with cheese in every bite. This recipe features a Mexican cheese blend that’s not only melted inside the tortilla but also crusted on the outside for an irresistible crunch. The filling combines roasted poblano pepper and sweet corn, seasoned with a Southwest spice blend, all wrapped in a flour tortilla and broiled to perfection.

Serve these crispy quesadillas with a bright tomato salsa and a drizzle of tangy sour cream crema. The creamy, spicy and fresh flavors come together beautifully, making this a quick and satisfying meal any night of the week.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Halve the poblano lengthwise, then remove the stem and seeds. Trim the scallions and cut them crosswise, separating the white parts from the green parts. Thinly slice the green parts and set aside. Drain the corn and pat it dry with paper towels (you’ll only need half the can; save the rest for another use).
2. On a baking sheet, toss the corn with a drizzle of olive oil, half the Southwest spice blend and a pinch of salt and pepper. Place the poblano halves on the other side of the sheet. Drizzle them with oil and season with the remaining Southwest spice blend, salt and pepper. Broil until lightly charred, about 7 minutes, turning halfway. Add the scallion whites to the sheet and continue broiling until charred, 2-3 minutes more.
3. While the vegetables char, zest the lime to get 1 teaspoon of zest, then halve the lime and squeeze 2 tablespoons of juice into a medium bowl. Dice the tomato. Mince the chili pepper, removing the ribs and seeds for less heat if desired. Stir the tomato, a large drizzle of olive oil and as much chili as you like into the bowl with the lime juice. Season with salt and pepper to taste.
4. In a small bowl, combine the sour cream with enough water to create a drizzling consistency. Season with salt. Once the poblano and scallion whites are cool enough to handle, roughly chop them. In a large bowl, combine the chopped poblano, scallion whites, corn, lime zest, half the cheese and a sprinkle of salt and pepper.
5. Rub each tortilla with a drizzle of olive oil. Place them oiled side down on a separate baking sheet. Divide the filling between one half of each tortilla, then fold the tortillas in half over the filling. Broil until the tortillas are lightly browned, 1-2 minutes.
6. Flip the quesadillas and sprinkle the remaining cheese over the tops. Return to the broiler until the cheese bubbles and is golden, 1-2 minutes more. Cut each quesadilla into thirds and divide between plates. Top with the crema and salsa and sprinkle with the reserved scallion greens.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Mexican cheese blend with shredded Monterey Jack, cheddar or a combination of both.

How do I make the quesadillas extra crispy?

Make sure to pat the corn dry and broil the quesadillas until the cheese on the outside is bubbling and golden. You can also cook them in a hot skillet with a little oil for a stovetop version.

Can I prepare the filling ahead of time?

Absolutely! Roast the vegetables and mix the filling up to a day in advance. Store it in the refrigerator, then assemble and broil the quesadillas when ready to serve.