Cheese-Crusted Quesadillas
with Corn, Poblano Pepper, Tomato Salsa, and Sour Cream
Cheese-Crusted Quesadillas
Crispy, cheesy quesadillas filled with sweet corn and smoky poblano pepper, served with fresh tomato salsa and cool sour cream for a satisfying, zesty bite.
Ingredients
For 2 servings
- 1 unit Chili Pepper
- 13.4 ounce Corn
- 2 unit Flour Tortillas
- 1 unit Lime
- 1 cup Mexican Cheese Blend
- 1 unit Poblano Pepper
- 1 unit Roma Tomato
- 2 unit Scallions
- 4 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
Additional Ingredients
- 2 tablespoon Olive Oil
- Pepper
- Salt
PDF
DifficultyEasy
Total Time25m
Calories810
Protein25g
Carbs72g
Fat45g
Tags:
VeggieFiber SmartSpicy
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the cheese and sour cream for plant-based versions; a little mashed avocado can also add creaminess. For gluten-free, use corn tortillas instead of flour tortillas, and choose a spice mix without wheat-based fillers.
What to serve with it
Serve with a crisp green salad, black beans, or a simple avocado side to balance the cheesy richness. A limey slaw or extra tomato salsa on the side adds freshness and keeps the meal bright.
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