Charred Corn & Poblano Quesadillas
with Smoky Red Pepper Crema
Charred Corn & Poblano Quesadillas
Crispy quesadillas packed with charred corn and mild poblano, served with a smoky red pepper crema for a bold, melty bite.
Ingredients
For 2 servings
- ¼ ounce Cilantro
- 13.4 ounce Corn
- 2 unit Flour Tortillas
- 1 teaspoon Hot Sauce
- 1 unit Lime
- ½ cup Mexican Cheese Blend
- ½ cup Pepper Jack Cheese
- 1 unit Poblano Pepper
- 1 unit Shallot
- 4 tablespoon Smoky Red Pepper Crema
- 1 tablespoon Southwest Spice Blend
Additional Ingredients
- Pepper
- Salt
- 3 teaspoon Vegetable Oil
PDF
DifficultyEasy
Total Time20m
Calories770
Protein24g
Carbs78g
Fat41g
Tags:
VeggieFiber SmartQuickSpicy
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free needs, use a melty plant-based cheese and a dairy-free crema in place of the cheeses and crema. To avoid wheat, swap in gluten-free tortillas; for milder heat, use less hot sauce and a gentler pepper.
What to serve with it
Serve with a crisp green salad, pico de gallo, or black beans for a fuller plate. A cold lager, sparkling limeade, or a simple avocado side works well with the smoky, spicy flavors.
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