Charred Corn & Poblano Quesadillas

🥘 Ingredients

• black pepper
  ½ tsp
• cilantro
  ½ cup
• corn
  0.953 lb
• flour tortillas
  4 pieces
• hot sauce
  1 tbsp
• lime
  1 piece
• long green pepper
  1 piece
• mexican cheese blend
  ½ cup
• olive oil
  1 tbsp
• pepper jack cheese
  ½ cup
• salt
  ½ tsp
• shallot
  1 piece
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  1 tbsp

🍳 Cookware

• large pan
• baking sheet

1. 

   1

   Preheat broiler to high. Wash and dry all produce. Core, deseed, and dice long green pepper into ½-inch pieces. Halve, peel, and thinly slice shallot . Drain corn and pat dry with paper towels. Finely chop cilantro . Quarter lime .

   long green pepper: 1 piece, shallot: 1 piece, corn: 0.953 lb, cilantro: ½ cup, lime: 1 piece
2. 

   2

   Heat olive oil 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 ; cook, stirring occasionally, until lightly charred ⏱️ 3 minutes . Stir in half the cilantro and a big squeeze of lime juice. Season with salt and black pepper .

   olive oil: 1 tbsp, southwest spice blend: 1 tbsp, salt: ½ tsp, black pepper: ½ tsp
3. 

   3

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

   flour tortillas: 4 pieces, pepper jack cheese: ½ cup, mexican cheese blend: ½ cup
4. 

   4

   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 , hot sauce , and remaining lime wedges on the side.

   smoky red pepper crema: 2 tbsp, hot sauce: 1 tbsp