Starter & Snack

Poblano-and-Corn Quesadillas

Name: Poblano-and-Corn Quesadillas
Total time: 45 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 6 (8-inch) flour tortillas, halved; 3 cups fresh corn kernels; 1/2 teaspoon ground cumin; 2 tablespoons lime juice; 3 tablespoons reduced-fat mayonnaise; 2 cups (8 ounces) reduced-fat Monterey Jack cheese; 3 poblano chile peppers

6 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves12

Per Serving$0.96

Photo coming soon

You can never have too many Mexican recipes, so give Poblano-and-Corn Quesadillas a try. This recipe serves 12 and costs 96 cents per serving. One portion of this dish contains about 8g of protein, 9g of fat, and a total of 195 calories. 1 person found this recipe to be flavorful and satisfying.

Vegetarian Mexican Starter & Snack Finger Food Cheese

Ingredients:

For 12 servings

6 8-inch (8-inch) flour tortillas, halved
3 cups fresh corn kernels
½ teaspoon ground cumin
2 tablespoons lime juice
3 tablespoons reduced-fat mayonnaise
8 ounces cups reduced-fat Monterey Jack cheese
3 poblano chile peppers

Method:

1
Broil corn and peppers on a foil-lined baking sheet coated with cooking spray 5 inches from heat about 5 minutes on each side or until peppers look blistered. Set corn aside.
2
Place peppers in a large zip-top freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
3
Cut into thin strips.
4
Stir together mayonnaise, lime juice, and cumin.
5
Spread mixture evenly over 1 side of each tortilla half; top evenly with cheese, pepper strips, and corn. Fold tortillas in half.
6
Cook quesadillas, 1 at a time, in a large skillet coated with cooking spray over medium heat 30 seconds to 1 minute on each side or until lightly browned.
7
Cut each quesadilla in half.
8
Note: Asadero or Oaxaca cheese may be substituted for Monterey Jack cheese.