Poblano Corn Quesadillas

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We officially have a crawling baby! Which means, my life is about to get a little more hectic. As of yesterday, Landon is on the move and ever since then he does not want to be confined in any way, not in the bouncer, not in the playpen. Just wants to be able to move freely. No more setting him down on the play mat to run to the restroom, or turning my back to do dishes while he sits in one spot playing. Nope.
How do moms of toddlers get anything done? Serious question. Already today I feel like I haven’t been able to accomplish a single thing until he went down for a nap. I think this is just a phase as he gets used to his new skills but hopefully he will go back to liking the playpen and bouncer, at least for small amounts of time.

Here is a little update to your plain old cheese quesadilla, with sweet corn, onion and Poblano peppers, these take a basic dish and turn things up a notch. I made these for dinner and they were plenty filling, but if you wanted a bit more substance, you can easily add some cooked chicken as well.

Poblano Corn Quesadillas
1 tsp vegetable oil, plus more as needed
2 fresh Poblano peppers, thinly sliced
1/2 yellow onion, thinly sliced
2 corn on the cob, kernels removed
1 lime, halved
salt and black pepper
3 cups shredded Monterey jack cheese
4 6-in tortillas

To garnish (your choice):
Salsa, Guacamole, Cilantro, Sour Cream

1. Heat the oil in a large cast iron skillet over medium-high heat. Add the Poblano and onion to the skillet and cook, stirring frequently, until soft and lightly browned, about 5 minutes. Season with salt & pepper and add the corn. Stir to combine, remove from heat and squeeze half a lime over the mixture.
2. Transfer to a plate and wipe the skillet clean.
3. Heat 1/2 tsp of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, and a quarter of the Poblano mixture. When the tortilla turns just golden brown in spots, in about 2 minutes, fold it in half, pressing it with a spatula to flatten. Transfer to a baking sheet in the oven to keep warm. Repeat with remaining ingredients to make three more quesadillas. Serve with garnish of your choice.

* Original recipe from What’s Gaby Cooking

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