---
title: Charred Corn & Poblano Quesadillas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/charred-corn-and-poblano-quesadillas-5f0498fce9cd8816990b93fc
servings: 2
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: Easy
allergens: [Milk, Wheat, Soy]
tags: [Quick, Spicy, Veggie, Easy Cleanup, Easy Prep]
rating: 4.0
rating_count: 2100
source_chef: Recipe Development Team
review_highlights: [{theme: Serving Suggestions, text: Don't forget to have lime on hand, and consider adding salsa or sour cream for extra dipping options.}]
image: "https://images.recipes.furrysalamander.com/charred-corn-poblano-quesadillas.avif"
---
Preheat broiler to high. Wash and dry all produce. Core, deseed, and dice @long green pepper{1%piece} into ½-inch pieces. Halve, peel, and thinly slice @shallot{1%piece}. Drain @corn{15.25%oz} and pat dry with paper towels. Finely chop @cilantro{½%cup}. Quarter @lime{1%piece}.

Heat @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add long green pepper and shallot; cook, stirring occasionally, until tender ~{4%minutes}. Add corn and @southwest spice blend{1%tbsp}; cook, stirring occasionally, until lightly charred ~{3%minutes}. Stir in half the cilantro and a big squeeze of lime juice. Season with @salt{½%tsp} and @black pepper{½%tsp}. -- TIP: If corn begins to pop, cover pan.

While filling cooks, rub one side of each @flour tortillas{4%pieces} with a drizzle of oil. Place tortillas oiled sides down on a #baking sheet{}. Sprinkle @pepper jack cheese{½%cup} and @mexican cheese blend{½%cup} onto one half of each tortilla in an even layer. Top with veggie mixture. Fold tortillas in half to create quesadillas.

Broil quesadillas until golden brown ~{1%minutes} per side. Cut into wedges. Divide quesadillas between plates; sprinkle with remaining cilantro and serve with @smoky red pepper crema{2%tbsp}, @hot sauce{1%tbsp}, and remaining lime wedges on the side. -- TIP: Watch carefully to avoid burning.