Serves: 4
Ingredients
- 1 tbsp olive oil
- 3 ears of fresh sweet corn, cut off the cob
- ½ diced onion
- 1 diced poblano pepper (or any pepper of your choosing)
- 1 cup shredded pepper jack cheese
- 1 cup monterey jack or cheddar cheese
- 8 8” flour tortillas
- 2 tbsp butter
Optional Toppings:
- Fresh Cilantro
- Salsa
- Sour Cream
- Guacamole
Directions
- In a medium skillet over medium heat, add olive oil. Once warm, add the diced onion and pepper. Cook for 5 minutes until tender.
- Add sweet corn to the onion and pepper mixture and cook for another 5-7 minutes until corn starts to turn slightly brown from the caramelization of the sugar.
- Remove filling mixture from the skillet and place in a bowl.
- Use butter to lightly butter one side of each tortilla.
- Place 1 tortilla butter side down in the skillet over low-medium heat.
- Add ¼-⅓ cup of the filling mixture and ¼ cup of each cheese to the tortilla. Place a 2nd tortilla, butter side up on the top.
- Allow cheese to begin melting (about 3-5 minutes) before flipping the quesadilla over to cook the other side. Cook 2nd side until cheese is melted and tortilla is slightly browned.
- Repeat for remaining tortillas.
- Top with your choice of fresh cilantro, salsa, sour cream, and guacamole.