Poblano-and-Corn Quesadillas

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 30%
  • Fat: 4.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 8g
  • Carbohydrate: 20g
  • Fiber: 1.7g
  • Cholesterol: 14mg
  • Iron: 0.8mg
  • Sodium: 312mg
  • Calcium: 156mg

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

Preparation

  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.
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