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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Kashif Kashifali
[email protected]This quesadilla was a disaster. It fell apart when I tried to flip it and the cheese was all over the place.
Candice Esbend
[email protected]I tried this quesadilla and it was just okay. I wouldn't make it again.
Rasel Ikbal
[email protected]I would not recommend this quesadilla. It's a waste of time and ingredients.
Alexa Annal
[email protected]This quesadilla was a disappointment. The roasted corn and poblano peppers were bland and the cheese was not melted properly.
Raja Armaghan
[email protected]I thought this quesadilla was just okay. It wasn't bad, but it wasn't anything special either.
Zer Madar
[email protected]I'm not sure what I did wrong, but my quesadilla didn't turn out as good as I had hoped. It was still edible, but it wasn't as flavorful as I thought it would be.
Zaman muhammad
[email protected]I made this quesadilla for a party and it was a huge success. Everyone loved it!
GD Maximum (TRAX)
[email protected]This quesadilla is delicious! The roasted corn and poblano peppers give it a unique and flavorful taste.
Amir Jani
[email protected]I've made this quesadilla several times and it's always a hit. It's a great way to use up leftover corn and poblano peppers.
Foxy garcia
[email protected]This quesadilla is easy to make and it's always a crowd-pleaser. I highly recommend it!
Nathaniel Parks
[email protected]I love the combination of roasted corn and poblano peppers in this quesadilla. It's a unique and delicious flavor.
Rashid Ibrahim
[email protected]This quesadilla is a great way to use up leftover roasted corn and poblano peppers. It's also a great vegetarian option.
Padma Suriyaarachchi
[email protected]I'm not usually a big fan of corn, but this quesadilla changed my mind. The roasted corn was so flavorful and the poblano peppers added a nice kick.
jeremiah asimetamunopiribia
[email protected]Delicious! I made this for dinner last night and everyone loved it. The flavors were amazing.
Phindile Mnisi
[email protected]I've made this quesadilla twice now and it's quickly become a favorite. It's easy to make and always turns out great.
kinbore bd
[email protected]This quesadilla was a hit with my family! The roasted corn and poblano peppers gave it a unique and delicious flavor. I also loved the creamy cheese and the crispy tortilla.