Best 2 Roasted Corn Poblano Quesadilla Recipes

Indulge in a culinary journey with our tantalizing Roasted Corn Poblano Quesadilla, a dish that harmonizes the vibrant flavors of Mexican cuisine. This delectable quesadilla features a symphony of roasted corn, poblano peppers, and a blend of Mexican cheeses, all enveloped in a warm tortilla, grilled to perfection. Accompanying this main dish are two equally enticing recipes: a refreshing Tomatillo Salsa, bursting with tangy tomatillos, cilantro, and jalapenos, and a creamy Chipotle Crema, offering a smoky and subtly spicy complement to the quesadilla.

Kickstart your culinary adventure with the Roasted Corn Poblano Quesadilla, where the sweetness of corn and the smoky heat of poblanos dance on your palate. The Tomatillo Salsa adds a vibrant burst of acidity and freshness, while the Chipotle Crema brings a rich, smoky dimension that elevates the overall experience. Embark on this culinary journey and tantalize your taste buds with these harmonious flavors.

Let's cook with our recipes!

ROASTED POBLANO QUESADILLAS

Roasted Poblano Quesadillas image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 large poblanos
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese

Steps:

Heat the broiler to high.
Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.

ROASTED CORN QUESADILLAS

Roasted Corn Quesadillas image

Provided by Guy Fieri

Categories appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
3 ears white corn on the cob
2 tablespoons olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas
5 tablespoons, sliced scallions

Steps:

Preheat grill to high. Preheat oven to 375 degrees F.
Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
Serve with chipotle sour cream garnished with scallions.

Tips:

Choose fresh, high-quality ingredients: Use fresh corn on the cob, poblano peppers, and cilantro for the best flavor. Look for ripe avocados and creamy cotija cheese.
Roast the corn and poblanos: Roasting brings out the natural sweetness of the corn and the smoky flavor of the poblanos. You can roast them on a grill, in a grill pan, or in the oven.
Make sure the corn and poblanos are cooked through: The corn should be tender and slightly charred, and the poblanos should be soft and roasted. If they are not cooked through, they will not be as flavorful.
Use a good quality cheese: Cotija is a salty, crumbly cheese that is perfect for quesadillas. You can also use queso fresco, mozzarella, or cheddar cheese.
Don't overstuff the quesadillas: Too much filling will make the quesadillas difficult to fold and cook. Aim for about 1/2 cup of filling per quesadilla.
Cook the quesadillas over medium heat: This will help to prevent the tortillas from burning. If the heat is too high, the tortillas will cook too quickly and the cheese will not have time to melt.

Conclusion:

Roasted corn poblano quesadillas are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and can be customized to your liking. With a few simple tips, you can make perfect roasted corn poblano quesadillas every time.