---
title: Charred Corn & Poblano Quesadillas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/charred-corn-and-poblano-quesadillas-5f0498fce9cd8816990b93fc
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: easy
allergens:
  - Wheat
  - Soy
  - Milk
tags:
  - Quick
  - Spicy
  - Veggie
  - Easy Cleanup
  - Easy Prep
rating: 4.0
rating_count: 2100
source_chef: Recipe Development Team
review_highlights:
  - theme: Suggestions
    text: "Don't forget to have lime on hand, and consider adding salsa or sour cream for extra dipping options."
nutrition:
  calories: 660
  protein: 22
  fat: 32
  saturated fat: 16
  carbohydrates: 66
  sugar: 15
  fiber: 6
  cholesterol: 70
  sodium: 990
  trans fat: 0.5
  potassium: 610
  calcium: 480
  iron: 3.4
image: "https://images.recipes.furrysalamander.com/Quesadilla%20Recipes/charred-corn-poblano-quesadillas.avif"
---

Heat broiler to high. Wash and dry all produce.

Core, deseed, and dice @long green pepper{2%unit}(poblano) into 1/2-inch pieces. Halve, peel, and thinly slice @shallot{2}(thinly sliced). Drain @corn{2%unit}; pat dry with @paper towels{}. Finely chop @cilantro{½%ounce}(chopped). Quarter @lime{2}(quartered).

Heat a drizzle of @oil{} in a #large pan{} over medium-high heat. Add poblano and shallot; cook, stirring occasionally, until tender, 4-5 minutes.

Add corn and @Southwest Spice Blend{2%tablespoon}; cook, stirring occasionally, until lightly charred, 3-4 minutes.

Stir in half the cilantro and a big squeeze of lime juice. Season with @salt{1%teaspoon} and @black pepper{1%teaspoon}.
TIP: If corn begins to pop, cover pan.

While filling cooks, rub one side of each @flour tortillas{4%unit} with a drizzle of oil.

Place tortillas oiled sides down on a #baking sheet{}. Sprinkle @pepper jack cheese{1%cup} and @mexican cheese blend{1%cup} onto one half of each tortilla in an even layer. Top with veggie mixture. Fold tortillas in half to create quesadillas.

Broil quesadillas until golden brown, 1-2 minutes per side. Cut into wedges.

Divide quesadillas between plates; sprinkle with remaining cilantro and serve with @smoky red pepper crema{8%tablespoon}, @hot sauce{2%teaspoon}, and remaining lime wedges on the side.
TIP: Watch carefully to avoid burning.