Charred Corn & Poblano Quesadillas

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• black pepper
  1 tsp
• cilantro (chopped)
  ½ ounce
• corn
  2 unit
• flour tortillas
  4 unit
• hot sauce
  2 tsp
• lime (quartered)
  2
• long green pepper (poblano)
  2 unit
• mexican cheese blend
  1 c
• oil
• paper towels
• pepper jack cheese
  1 c
• salt
  1 tsp
• shallot (thinly sliced)
  2
• smoky red pepper crema
  1/2 c

🍳 Cookware

• large pan
• baking sheet

1. 

   1

   Heat broiler to high. Wash and dry all produce.
2. 

   2

   Core, deseed, and dice long green pepper into 1/2-inch pieces. Halve, peel, and thinly slice shallot . Drain corn ; pat dry with paper towels . Finely chop cilantro . Quarter lime .

   long green pepper: 2 unit (poblano), shallot: 2 (thinly sliced), corn: 2 unit, paper towels, cilantro: ½ ounce (chopped), lime: 2 (quartered)
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and shallot; cook, stirring occasionally, until tender, 4-5 minutes.

   oil
4. 

   4

   Add corn and Southwest Spice Blend ; cook, stirring occasionally, until lightly charred, 3-4 minutes.

   Southwest Spice Blend: 2 tbsp
5. 5

   Stir in half the cilantro and a big squeeze of lime juice. Season with salt and black pepper . TIP: If corn begins to pop, cover pan.

   salt: 1 tsp, black pepper: 1 tsp
6. 6

   While filling cooks, rub one side of each flour tortillas with a drizzle of oil.

   flour tortillas: 4 unit
7. 7

   Place tortillas oiled sides down on a baking sheet . Sprinkle pepper jack cheese and mexican cheese blend onto one half of each tortilla in an even layer. Top with veggie mixture. Fold tortillas in half to create quesadillas.

   pepper jack cheese: 1 c, mexican cheese blend: 1 c
8. 8

   Broil quesadillas until golden brown, 1-2 minutes per side. Cut into wedges.
9. 9

   Divide quesadillas between plates; sprinkle with remaining cilantro and serve with smoky red pepper crema , hot sauce , and remaining lime wedges on the side. TIP: Watch carefully to avoid burning.

   smoky red pepper crema: 1/2 c, hot sauce: 2 tsp