In all truthfulness, I had originally planned on making pumpkin blossom quesadillas but Peter didn't have them this week. After eating these though I'm glad we didn't get them because the sweet, crisp corn kernels really make this dish. We took the kernels off the cob raw & sautéd them until they started to turn brown & the sugars got a little caramelized. From our garden, we added some poblanos & jalapenos for just a touch of heat. The final result was fresh, cheesy goodness!
Sweet Corn & Poblano Quesadillas
1/2 T olive oil + more for brushing the tortillas
raw kernels from 2 cobs of sweet corn
2 small poblano chiles, seeded & sliced (about 3/4 - 1 cup)
1 jalapeno, seeded & sliced
1/2 small onion, sliced (about 1/2 cup)
4 oz quesadilla cheese or monterey jack, grated
4 flour tortillas
Heat the olive oil in a skillet over medium-high heat. Add the corn kernels, chiles, jalapeno & onion to the skillet. Sauté until the onions & peppers are tender & the corn starts to get a little brown.
Meanwhile, heat a griddle or large skillet over medium-high heat. Spread 1/4 of the cheese on one tortilla. Top with half of the corn mixture. Top with another 1/4 of the cheese. Place another tortilla on top & press down. Brush some olive oil on the top tortilla. Put the quesadilla, oiled side-down on the hot griddle. Cook until the tortilla is brown & crisp. Brush some olive oil on the top tortilla & flip the quesadilla. Cook until that last side is brown & crisp. Remove & repeat with the remaining tortillas & fillings.
Slice into wedges & serve with your favorite condiments such as sour cream, salsa & guacamole.
Makes 2 quesadillas
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