Smoky Corn & Poblano Soup

Wash and dry the fresh produce. Halve, peel, and small dice the onion. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the lime crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then small dice. Place in a bowl; top with the juice of 1 lime half. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of the remaining lime half.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the broth, guajillo sauce, and corn kernels. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, place the tortillas on a work surface. Top one half of each tortilla with the shredded cheddar and monterey jack; season with salt and pepper. Fold the tortillas in half over the cheese. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt, then carefully cut in half. Serve the soup garnished with the lime sour cream, diced avocado, and cotija. Serve the quesadillas on the side. Enjoy!