Poblano-and-Corn Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups fresh corn kernels |
3 poblano chile peppers |
vegetable cooking spray |
3 tablespoons reduced-fat mayonnaise |
2 tablespoons lime juice |
1/2 teaspoon ground cumin |
6 (8-inch) flour tortillas, halved |
2 cups (8 ounces) reduced-fat monterey jack cheese |
Directions:
1. Broil corn and peppers on a foil-lined baking sheet coated with cooking spray 5 inches from heat about 5 minutes on each side or until peppers look blistered. Set corn aside.
2. Place peppers in a large zip-top freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut into thin strips.
3. Stir together mayonnaise, lime juice, and cumin. Spread mixture evenly over 1 side of each tortilla half; top evenly with cheese, pepper strips, and corn. Fold tortillas in half.
4. Cook quesadillas, 1 at a time, in a large skillet coated with cooking spray over medium heat 30 seconds to 1 minute on each side or until lightly browned. Cut each quesadilla in half.
5. Note: Asadero or Oaxaca cheese may be substituted for Monterey Jack cheese.
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