Roasted Poblano Quesadilla


  • pinch of salt
  • handful of monterey jack or cheddar cheese, grated
  • 2 8-inch flour tortillas
  • 2 tablespoons butter
  • sour cream, for serving
  • 1 roasted poblano pepper (don't know how to roast peppers? Cick here.)
  • ½ sweet onion
  • + 3 more ingredients
    • ¼ cup corn kernels(frozen, canned or fresh)
    • ½ teaspoon cumin
    • 1/8 teaspoon chipotle chili powder (optional)

1. Roast your poblano pepper, peel, and chop into bite sized pieces. Set aside. 2. Thinly slice the onion. 3. Add 1 tablespoon of butter to a hot skillet along with the onions. Cook over medium heat until the onions are soft and beginning to brown, about 5 minutes. 4. Add the corn to the onion...

View full recipe at SpringPad


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