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Crispy Cheese Quesadillas
with Poblano Pepper & Queso Blanco
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Time40 min
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Servings2
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NutritionEst. 650 calories
Our quesadillas are loaded with a duo of Monterey jack and queso blanco cheeses, which delightfully melt around a filling of tender cremini mushrooms and poblano pepper. A side of tangy lime yogurt provides cooling conrast as you dollop or dip with each bite.
Get Cooking
fresh
ingredients
Title
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4 Flour Tortillas
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4 oz Cremini Mushrooms
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2 ears Of Corn
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1 Poblano Pepper
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1 Lime
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4 oz Grape Or Cherry Tomatoes
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½ cup Plain Greek Yogurt
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2 oz Shredded Monterey Jack Cheese
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2 oz Queso Blanco
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1 oz Sliced Pickled Jalapeño Pepper
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients & start the salad:
Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Quarter the lime. Thinly slice the mushrooms. Halve the tomatoes; place in a large bowl and season with salt and pepper. Cut off and discard the stem of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper; add as much as you’d like to the bowl of seasoned tomatoes, depending on how spicy you’d like the dish to be. Stir to combine. Thoroughly wash your hands, knife, and cutting board after handling the peppers.
2
Cook the corn & finish the salad:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to the bowl of seasoned tomatoes. Add the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
3
Cook the vegetables:
While the salad marinates, wipe out the same pan. Add 2 teaspoons of olive oil; heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste.
4
Assemble the quesadillas:
Place the tortillas on a work surface. Evenly top one side of each tortilla with the Monterey Jack cheese, queso blanco (crumbling before adding), and cooked vegetables; fold the tortillas in half over the filling.
5
Cook the quesadillas:
Wipe out the same pan. Add a drizzle of olive oil; heat on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.
6
Make the lime yogurt & serve your dish:
While the quesadillas cook, in a bowl, combine the yogurt and the juice of the remaining lime wedges. Season with salt and pepper. Serve the cooked quesadillas with the lime yogurt and finished salad on the side. Enjoy!
1
Prepare the ingredients & start the salad:
Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Quarter the lime. Thinly slice the mushrooms. Halve the tomatoes; place in a large bowl and season with salt and pepper. Cut off and discard the stem of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper; add as much as you’d like to the bowl of seasoned tomatoes, depending on how spicy you’d like the dish to be. Stir to combine. Thoroughly wash your hands, knife, and cutting board after handling the peppers.
2
Cook the corn & finish the salad:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to the bowl of seasoned tomatoes. Add the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
3
Cook the vegetables:
While the salad marinates, wipe out the same pan. Add 2 teaspoons of olive oil; heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste.
4
Assemble the quesadillas:
Place the tortillas on a work surface. Evenly top one side of each tortilla with the Monterey Jack cheese, queso blanco (crumbling before adding), and cooked vegetables; fold the tortillas in half over the filling.
5
Cook the quesadillas:
Wipe out the same pan. Add a drizzle of olive oil; heat on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.
6
Make the lime yogurt & serve your dish:
While the quesadillas cook, in a bowl, combine the yogurt and the juice of the remaining lime wedges. Season with salt and pepper. Serve the cooked quesadillas with the lime yogurt and finished salad on the side. Enjoy!
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