ROASTED CORN & POBLANO QUESADILLA
Categories Sandwich Vegetable Appetizer Bake Picnic Super Bowl Vegetarian
Yield 4 quesadillas
Number Of Ingredients 7
Steps:
- To Roast Poblano's: Wash peppers, rub with oil, put in oven at 350 degrees for 45 minutes. Remove & put in brown paper bag, put brown bag inside of plastic grocery bag, tie it closed and allow to steam for 15 minutes. Put on gloves, remove stem & seeds, and pull off waxy skin. Put meat of poblano (no skin) in blender & puree. Add 1 Tbsp honey, juice from one lime and salt & pepper. Puree again. Roast corn, cut off cob. Spray cookie sheet with PAM. Place one flour tortilla on top of cookie sheet, layer: 1)poblano paste, 2)corn, 3)monterrey jack cheese. Add another flour tortilla as top. Bake 5 minutes at 350 degrees.
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Korbeen124
[email protected]I've made these quesadillas several times now and they're always a hit. They're a great way to use up leftover corn and poblano peppers.
Moon Time
[email protected]These quesadillas are the perfect comfort food. They're cheesy, gooey, and so satisfying.
JAWAD SOLANGI
[email protected]I made these quesadillas with vegan cheese and they were still delicious. I highly recommend this recipe to anyone who is looking for a vegan-friendly quesadilla recipe.
Leon Rana
[email protected]These quesadillas were a bit too spicy for my taste. I think I would use less poblano peppers next time.
Muhammad abdul Salam
[email protected]I'm not a big fan of cheese, but I still enjoyed these quesadillas. The roasted corn and poblano peppers were so delicious.
Oluwadamilola Popoola
[email protected]I love that this recipe uses fresh corn and poblano peppers. It makes the quesadillas so much more flavorful.
Safyan Ali
[email protected]These quesadillas are perfect for a quick and easy meal. They're also great for packing in lunches.
Nuwair Zia
[email protected]I'm always looking for new quesadilla recipes and this one is a keeper! The roasted corn and poblano peppers give it a unique and delicious flavor.
Ivy Honel
[email protected]I made these quesadillas for my kids and they loved them! They're a great way to get them to eat their vegetables.
Ellena Svetlov
[email protected]I had a hard time finding poblano peppers, so I used bell peppers instead. The quesadillas were still good, but I think they would have been better with poblano peppers.
arfin masum
[email protected]These quesadillas were a bit bland for my taste. I think I would add some more spices next time.
Saleem Khokher
[email protected]I'm not a big fan of corn, but I loved these quesadillas. The poblano peppers and cheese were the perfect complement.
Khondokar Shihab
[email protected]I made these quesadillas with whole wheat tortillas and they were still delicious. I also added a dollop of sour cream and they were perfect.
Rekhan Shah
[email protected]I used fresh corn and poblano peppers from my garden and the quesadillas were amazing! The flavors were so fresh and vibrant.
Jarrell Gray
[email protected]These quesadillas were easy to make and so delicious. I will definitely be making them again.
kaycee Goodman
[email protected]I followed the recipe exactly and the quesadillas turned out great. The only thing I would change is to add a little bit more salt.
Parvez Hossain
[email protected]I made these quesadillas for a party and they were a huge success! Everyone loved them.
Maju Prince
[email protected]These quesadillas were a hit! The roasted corn and poblano peppers gave them a delicious smoky flavor, and the cheese was melted and gooey. I will definitely be making these again.