Wednesday, August 18, 2010

Sweet Corn and Poblano Quesadillas

This Sunday at the farmers market Peter of Peter's Pumpkins told us that this week's corn in the best of the season so, of course we bought some. He was so right, the flavor of this corn is like nothing else. It's amazing right on the cob with a little butter but we also like to use it in other ways like yesterday's sweet corn waffles & these quesadillas.
Corn & Poblano Quesadilla
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

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski


Pam said...

We love quesadillas here and yours sound fantastic! Must try this because of all the fresh corn now! Thanks for the recipe!

Recipe for Delicious said...

It's been too long since I've made quesadillas. This looks like a great use for summer corn.

Meghan said...

Oh my goodness these look fantastic! I never would have come up with that combo, even though I love both corn & poblano. Thanks for sharing!

Justin said...

whenever i see a post about quesadillas i think "why don't i just make quesadillas every day?" because they always look so yummy

Catherine said...

I've never made (or eaten) quesadillas before... I feel completely deprived! There's definitely a gap in the market for mexican food in Glasgow, maybe I should start trying out some recipes, like this lovely one! ;)

Amanda (Two Boos Who Eat) said...

holy crap that looks delicious! I know what you mean about how great corn is when it's in season. So good.

Lori said...

I would love to be sitting here at my computer with a few of those wedges and a margarita! Delicious!

Jessica said...

This looks and sounds amazing!

grace said...

these are PERFECT, kat. the pop of the sweet corn, the zip and crunch from the peppers, the salty ooze of cheese. good lordy. :)

Alicia Foodycat said...

What a great quesadilla filling! I am fixing my corn crop with a beady eye.

Lori said...

I bought some pablanos at the amrket the other thinking of this very dish. I think I am going to make it!

Deborah said...

I'm a sucker for any kind of quesadilla and these look like a great combination of flavors.

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t = teaspoon
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