Corn and Poblano Quesadillas (Sheet Pan)

Tuesday, June 13, 2023

Corn and Poblano Quesadillas (Sheet Pan)

Servings: 6

Prep time: 30

Cook time: 10-15

Ingredients:

2 poblano peppers, roasted, peeled, sliced

3 ears of corn, roasted, cut off the cob

3 cups Monterey Jack Cheese

1/2 red onion, sliced thin

5 tbsp Cilantro, minced (more if you like)

Garlic Powder, Salt, Pepper
olive oil

1-2 tsp spreadable butter

6 flour tortillas

Instructions

Preheat oven to 425 on roast. Place the pepper and the corn on a sheet pan, and very lightly drizzle with olive oil and some salt. Keeping an eye on the poblano as it cooks, when the skin is bubbled and may start to black, remove and allow to cool. Continue to cook the corn until it starts to have just a small amount of color.

While the corn and poblanos are cooking, grate the cheese into a bowl and set aside.

When the corn is cooked, use a knife to remove the kernels to a bowl. Peel the poblano to remove the skin, slice open and remove the seeds, then slice thin and add to the corn bowl. Season with Salt, pepper and garlic powder. Add the chopped cilantro and stir well to combine.

To make the quesadillas - lay open a tortilla, sprinkle a small amount of cheese on half only, then add the corn and poblano mixture and top with another sprinkle of cheese. Fold this unit in half, and using a small knife, butter the tortilla on both sides with a very small amount of the butter - as small as you can get by with. Set aside and assemble the rest of the quesadillas.

Using the same sheet pan, lay a piece of parchment down, and arrange the prepared quesadillas. Lower the heat of the oven to 350 while you finish assembling your quesadillas.

Bake at 350 for 8-10 minutes, flip and bake another 5 minutes. You will need to check your quesadillas, as your oven may run hotter or colder than mine. You will know they are down, when they slightly puff and begin browning.

Serve with Salsa, sour cream, green salsa if you prefer and sprinkle with a small bit of cilantro. Enjoy!

Notes: This was the first time I made oven quesadillas as opposed to cooking one by one on a comal - I am pretty sure I am never going back to that method. This was easy, efficient, and everyone got to eat at the same time. Win Win. Inspired by What's Gaby Cooking.

See previous post here: Corn and Poblano Quesadilla

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