Cheese-Crusted Quesadillas

🥘 Ingredients

• Mexican cheese blend (divided)
  2 c
• Southwest Spice Blend (divided)
  2 tbsp
• chili pepper (minced, ribs and seeds removed for less heat)
  1 unit
• corn
  13.4 oz
• flour tortilla
  4 unit
• lime
  2 unit
• olive oil (divided)
  4 tbsp
• paper towels
• pepper
• poblano pepper (halved lengthwise, stems and seeds removed)
  2 unit
• roma tomato (diced)
  2 unit
• salt
• scallions
  4 unit
• sour cream
  1/2 c

🍳 Cookware

• baking sheet
• medium bowl
• small bowl
• large bowl
• baking sheet

1. 

   1

   Preheat broiler to high. Wash and dry all produce. Halve poblano pepper . Trim, then halve scallions crosswise, separating whites from greens. Thinly slice greens, leaving whites whole. Drain half the corn and pat dry with paper towels (save the rest for another use).

   poblano pepper: 2 unit (halved lengthwise, stems and seeds removed), scallions: 4 unit, corn: 13.4 oz, paper towels
2. 

   2

   Toss corn with a drizzle of olive oil , half the Southwest Spice Blend , and a pinch of salt and pepper on one side of a baking sheet . Place poblano halves on other side of sheet. Drizzle with oil, then season with remaining Southwest Spice and a pinch of salt and pepper. Broil, turning halfway through, until lightly charred, ⏱️ 7 minutes . Add scallion whites to sheet. Continue to broil until charred, ⏱️ 3 minutes .

   olive oil: 4 tbsp (divided), Southwest Spice Blend: 2 tbsp (divided), salt, pepper
3. 

   3

   While veggies char, zest 1 tsp zest from lime , then halve and squeeze 2 TBSP juice into a medium bowl . Dice roma tomato . Mince chili pepper . Stir tomato, a large drizzle of olive oil, and as much chili as you like into bowl with lime juice. Season with salt and pepper.

   lime: 2 unit, roma tomato: 2 unit (diced), chili pepper: 1 unit (minced, ribs and seeds removed for less heat)
4. 

   4

   In a small bowl , combine sour cream and enough water to create a drizzling consistency. Season with salt. Once they are cool enough to handle, roughly chop poblano and scallion whites. In a large bowl , combine poblano, scallion whites, corn, lime zest, half the Mexican cheese blend , and a sprinkle of salt and pepper.

   sour cream: 1/2 c, Mexican cheese blend: 2 c (divided)
5. 

   5

   Rub flour tortilla with a drizzle of olive oil each. Place oiled sides down on a separate baking sheet . Divide filling between one half of each tortilla; fold tortillas in half over filling. Broil until tortillas are lightly browned, ⏱️ 2 minutes .

   flour tortilla: 4 unit
6. 

   6

   Flip quesadillas and sprinkle with remaining cheese. Return to broiler until cheese bubbles, ⏱️ 2 minutes more. Cut quesadillas into thirds; divide between plates. Top with crema and salsa. Sprinkle with scallion greens.