Poblano-and-Corn Quesadillas

Southern Living
Makes 12 servings


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3 cups fresh corn kernels
3 poblano chile peppers
Vegetable cooking spray
3 tablespoons reduced-fat mayonnaise
2 tablespoons lime juice
1/2 teaspoon ground cumin
6 (8-inch) flour tortillas, halved
2 cups (8 ounces) reduced-fat Monterey Jack cheese


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.

Place peppers in a large zip-top freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut into thin strips.

Stir together mayonnaise, lime juice, and cumin. Spread mixture evenly over 1 side of each tortilla half; top evenly with cheese, pepper strips, and corn. Fold tortillas in half.

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. Cut each quesadilla in half.

Note: Asadero or Oaxaca cheese may be substituted for Monterey Jack cheese.

Created date

February 2004

Nutritional Information

Calories 149
Caloriesfromfat 30 %
Fat 4.9 g
Satfat 2.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 8 g
Carbohydrate 20 g
Fiber 1.7 g
Cholesterol 14 mg
Iron 0.8 mg
Sodium 312 mg
Calcium 156 mg