Corn and Poblano Quesadillas with Warm Salsa Verde
Fresh and fiery peppers are tamed with lots of cheese and corn in these quesadillas.
- 2 tablespoons vegetable oil, plus more for drizzling and brushing
- 3 poblano chili 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 tomatillos (14 ounces)
- A small handful of cilantro leaves, chopped
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 6 flour tortillas (8-10 inches)
- 2 cups grated cheese or grated mixed cheese (such as Monterey Jack or pepper Jack, Chihuahua, Manchego and sharp white cheddar)
Pre-heat the oven to 275°F. In a large skillet, heat 2 tablespoons oil, two 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, 10-12 minutes (if using canned tomatillos, just cook to heat through, 2-3 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.