ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Poblano-and-Corn Quesadillas

Yield Makes 12 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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. Cut into thin strips.

  3. 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.

  4. 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.

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