Monterey Jack & Spiced Pepper Quesadillas

with Corn on the Cob & Tomato-Romaine Salad

40 MIN

4 Servings

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From the Test Kitchen

Tonight’s dinner is Tex-Mex at its best. Our quesadillas are stuffed with a sauté of tinkerbell peppers and baby leeks, spiced with ancho chile powder, smoked paprika and more. We’re layering the vegetables with Monterey Jack cheese, melted between flour tortillas. On the side, our crunchy romaine salad gets a bright lift from lime-seasoned Mexican crema. (Feel free to drizzle any leftover crema on your quesadillas or cheesy corn on the cob!)

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Nutrition

PER SERVING
Calories

660 Cals (est.)

fresh

ingredients

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Cut out and discard the stems, ribs and seeds of the peppers, then cut crosswise into ¼-inch-thick pieces. Cut off and discard the root ends of the leeks; thinly slice. Quarter the lime. Grate the Monterey Jack cheese. Remove and discard the corn husks and silks; halve the cobs. Cut off and discard the ends of the radishes; thinly slice into rounds. Halve the tomatoes. Cut off and discard the romaine root; roughly chop. Pick the cilantro leaves off the stems; discard the stems.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, peppers, leeks and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the peppers are softened and the water has cooked off. Transfer to a bowl. Wipe out the pan.

3 Make the dressing:

While the vegetables cook, in a small bowl, combine the crema and the juice of all 4 lime wedges; season with salt and pepper to taste.

4 Assemble & cook the quesadillas:

Place the tortillas on a work surface. Sprinkle the Monterey Jack cheese onto 1 side of each tortilla. Top with the cooked vegetables; season with salt and pepper. Fold each tortilla in half. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Working in batches, add the quesadillas. Cook 1 to 2 minutes per side, or until browned and the cheese has melted. (If the pan seems dry, add 2 teaspoons of olive oil.) Transfer to a cutting board.

5 Cook the corn:

While the quesadillas cook, add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until bright yellow and slightly softened. Drain thoroughly and return to the pot. Off the heat, season with salt and pepper to taste. Sprinkle with half the Cotija cheese; transfer to a serving dish and set aside in a warm place.

6 Finish & serve your dish:

Just before serving, in a large bowl, combine the romaine, radishes, tomatoes and remaining Cotija cheese; season with salt and pepper. Add enough of the dressing to coat the salad (you will have extra). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Cut each cooked quesadilla into thirds; transfer to a serving dish. Garnish with the cilantro. Serve with the cooked corn and remaining dressing on the side. Enjoy!