How to Make a Mexican Roasted Corn and Poblano Quesadilla

If you're looking to elevate your quesadilla game, consider making a Mexican Roasted Corn and Poblano Quesadilla. This delicious dish combines the sweetness of roasted corn with the smoky flavor of poblano peppers, resulting in a hearty and flavorful meal. Follow these simple steps to create your own mouthwatering quesadilla at home.

Ingredients You’ll Need

To make the perfect Mexican Roasted Corn and Poblano Quesadilla, collect the following ingredients:

  • 2 large flour tortillas
  • 1 cup fresh or frozen corn kernels
  • 1 medium poblano pepper
  • 1 cup shredded cheese (Mexican blend or queso Oaxaca)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Guacamole or salsa for serving (optional)

Instructions

Step 1: Roast the Poblano Pepper

Begin by roasting the poblano pepper. You can do this over an open flame on a gas stove or under a broiler. Keep turning the pepper until the skin is charred and blistered. Once done, place it in a bowl and cover it with plastic wrap to steam for a few minutes. This will make peeling easier.

Step 2: Prepare the Corn

If using fresh corn, slice the kernels off the cob. For frozen corn, simply thaw it. In a skillet, heat olive oil over medium heat. Add the corn, season with salt and pepper, and sauté for about 5-7 minutes until the corn is golden and cooked through. Remove the skillet from heat.

Step 3: Peel and Chop the Poblano

Once the poblano has cooled, peel off the charred skin. Cut it open, remove the seeds, and chop it into small pieces.

Step 4: Combine the Ingredients

In a mixing bowl, combine the sautéed corn, chopped poblano pepper, and half of the shredded cheese. Mix until all ingredients are evenly distributed.

Step 5: Assemble the Quesadilla

Heat a clean skillet over medium heat. Place one tortilla in the skillet and sprinkle half of the remaining cheese on it. Spoon the corn and poblano mixture evenly over the cheese, then top with the remaining cheese. Finally, place the second tortilla on top.

Step 6: Cook the Quesadilla

Cook the quesadilla for about 3-4 minutes until the bottom tortilla is crispy and golden. Carefully flip it over using a spatula and cook for another 3-4 minutes on the other side. Keep an eye on the quesadilla to ensure it doesn't burn.

Step 7: Serve and Enjoy

Once both sides are golden brown and the cheese has melted, remove the quesadilla from the skillet. Allow it to cool for a minute before slicing it into wedges. Garnish with fresh cilantro, and serve with guacamole or salsa on the side for an extra kick.

Final Thoughts

Making a Mexican Roasted Corn and Poblano Quesadilla is a simple yet rewarding cooking experience. The combination of flavors makes for a delightful dish that is perfect for any meal of the day. Enjoy this recipe at your next gathering or as a comforting weeknight dinner!