Poblano-and-Corn Quesadillas

Name: Poblano-and-Corn Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 6 8-inchs (8-inch) flour tortillas, halved; 710 milliliters fresh corn kernels; 1 teaspoons ground cumin; 2 Tbsps lime juice; 3 Tbsps reduced-fat mayonnaise; 227 grams cups reduced-fat Monterey Jack cheese; 3 poblano chile peppers

The recipe Poblano-and-Corn Quesadillas is ready in roughly 45 minutes and is definitely an amazing vegetarian option for lovers of Mexican food. This hor d'oeuvre has 196 calories, 8g of protein, and 9g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of flour tortillas, lime juice, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Broil corn and peppers on a foil-lined baking sheet coated with cooking spray 5 inches from heat about 5 minutes on each side or until peppers look blistered. Set corn aside.

Ingredients you will need

Cooking Spray

Peppers

Corn

Equipment you will use

Baking Sheet

Aluminum Foil

Place peppers in a large zip-top freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.

Ingredients you will need

Peppers

Seeds

Cut into thin strips.

Stir together mayonnaise, lime juice, and cumin.

Ingredients you will need

Lime Juice

Mayonnaise

Cumin

Spread mixture evenly over 1 side of each tortilla half; top evenly with cheese, pepper strips, and corn. Fold tortillas in half.

Ingredients you will need

Tortilla

Cheese

Pepper

Spread

Corn

Cook quesadillas, 1 at a time, in a large skillet coated with cooking spray over medium heat 30 seconds to 1 minute on each side or until lightly browned.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Cut each quesadilla in half.

Note: Asadero or Oaxaca cheese may be substituted for Monterey Jack cheese.

Ingredients you will need

Monterey Jack Cheese

Oaxaca Cheese

Equipment

Baking Sheet

Aluminum Foil

Frying Pan

Ingredients

Servings:

68-inchs

(8-inch) flour tortillas, halved 710milliliters

fresh corn kernels 1teaspoons

ground cumin 2Tbsps

lime juice 3Tbsps

reduced-fat mayonnaise 227grams

cups reduced-fat Monterey Jack cheese 3

poblano chile peppers

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.