Corn & Poblano Quesadillas with Warm Salsa Verde
Makes: 4 servings
- 2 tablespoons vegetable oil, plus more for drizzling and brushing
- 3 poblano chile peppers, seeded and cut into bite-size pieces
- 2 ears corn, kernels scraped from the cobs
- Salt and pepper
- 2 limes, juiced
- 1 small red onion, chopped
- 2 cloves garlic, grated or chopped
- 6 - 7 tomatillos, peeled and chopped, or 1 can (14 oz.) tomatillos
- A small handful cilantro leaves, chopped
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 6 flour tortillas (8 to 10 inches)
- 2 cups grated cheese or grated mixed cheese (such as monterey or pepper jack, chihuahua, manchego and sharp white cheddar)
- Preheat the oven to 275 degrees . In a large skillet, heat 2 tbsp. oil, 2 turns of the pan, over medium-high heat. Add the poblanos and corn and cook until the poblanos blister and the corn browns. Season with salt and pepper and douse with half of the lime juice.
- Meanwhile, in a skillet, heat a drizzle of oil over medium-high heat. Add the onion and garlic and cook to soften for a few minutes. Add the raw tomatillos and cook until warmed through, 10 to 12 minutes (if using canned tomatillos, just cook to heat through, 2 to 3 minutes). Add the remaining lime juice and the cilantro, honey and cumin; season the salsa with salt and pepper.
- Heat a griddle pan or large skillet over high heat with a drizzle of oil. Brush the tortillas with oil and add to the griddle. Cook to blister, then flip. Cover half of a tortilla with some of the cheese, corn and poblanos; fold over, press and cook for 1 minute. Transfer to the oven; repeat with the remaining ingredients. Cut each tortilla in half and serve 3 wedges per person. Top with the salsa.