Roasted Corn, Poblano Pepper and Chicken Quesadillas

These are the quesadillas you’ve been waiting for your whole life.

Listen, I just want you to be prepared for what’s about to occur.

Because they’re the type of quesadillas that are easily approachable for a weeknight. Which always wins. But if you’re wanting to slow poke it on a Saturday or Sunday, you can definitely prep the meal in stages, and go bonkers out with a full Mexi-spread with chips, salsa, guac, cheese dip, and a mammoth trough of margaritas later in the evening.

Which of course now I desperately need to make happen yesterday.

They’ve got a kick! ^^^ But it’s a heat I feel you can handle. However, if your sissy meter reading is high that day, just go with one pepper, so you’re not cursing my name. We coo?

Roasted CORN, baby. Since it’s still technically summer, you’re probably eying those stacks of fresh corn in your local market. Just husk, remove the kernels, toss with oil, salt and pepper, and throw them under the broiler until they start to char in places and pop under the heat. The sweetness really shines with this method and you’ll definitely tear up a bit.

You’ll sear some chicken with a little homemade spice blend. Toss that with the corn and peppers (skin and seeds removed!) with a bit of lime juice and fresh cilantro. THIS, my pigeons, is your quesadilla filling. No I am not kidding and no I will not shut any doors.

You stuff the mix into flour tortillas with l o a d s of shredded pepper jack cheese, plop them in a hot skillet for some light browning on both sides, and you’re all set for life and love.

I think I’m getting emotional just remembering.

One for me. Two for me. Three for me. Four for me. None for you. Isn’t that how it goes?

I always smear a couple of little happy dollops of salsa and sour cream on each quesadilla. The cool on top hitting the warmth inside – mah gah.

And aaaaaaaaaaaall that majestic melted spicy cheese just spilling and oozing out with each bite. Sakes alive.

Add this to your rotation right stinkin’ now because I’m getting emotional again and need a moment to collect myself.

Can we have quesadilla night every night? And day? And breakfast? Forever?

Roasted Corn, Poblano Pepper and Chicken Quesadillas

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Ingredients

• 2 poblano peppers
• 3 Tbs. extra virgin olive oil, divided
• 2 ears of fresh corn, husked and kernels removed
• 1 pound chicken breast
• 1/4 tsp garlic powder
• 1 Tbs. cumin
• 1 tsp chili powder
• 1 tsp ground coriander
• 1 pinch of salt and pepper
• 1 lime (more if want!)
• 1/2 cup freshly chopped cilantro
• 1 (8 oz) block pepper jack cheese
• 6 (8-inch) flour tortillas
• salsa, sour cream, sliced avocado for garnish

Instructions

1. Preheat your oven to broil.
2. Place the two peppers on a small baking sheet, and broil until the skin is charred and black all over, about 8 minutes total. (turn the peppers every two minutes) Put the peppers in a plastic baggie and let steam for about 10 minutes. Once cool enough to touch, remove the skin, stem and seeds, and give the peppers a rough chop.
3. In the meantime, place the corn on a baking sheet, and drizzle with 1 Tbs. olive oil. Sprinkle with salt and pepper, and broil until the corn begins to char in places, just a few minutes. Remove and set aside.
4. In a small bowl, combine the garlic powder, cumin, chili powder, ground coriander, and a pinch of salt and pepper. Mix together with your fingers, and rub it all over the chicken. Then sear the chicken in a pan with the remaining 2 Tbs. of oil, over medium heat. Five minutes on one side, covered. Flip, and five more minutes on the other side, covered. Let the chicken rest for five minutes, then shred with two forks.
5. In a large bowl, combine the chicken with the roasted corn and peppers, the juice from half the lime, fresh cilantro leaves, and another pinch of salt.
6. Wipe out the skillet and reheat it back to medium.
7. Take each tortilla and sprinkle one half with the pepper jack cheese. Top with a healthy mound of chicken/pepper filling, then sprinkle more cheese on top. Fold the tortilla over and toast the quesadillas in the skillet until the cheese is melted and oozing out, and the tortilla has beautiful toasted marks on both sides.
8. Slice into triangles, and serve with salsa, sour cream, sliced avocado, the remaining lime wedges, and extra cilantro sprigs!
9. Serves 4.

7.8.1.2

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https://bevcooks.com/2016/09/roasted-corn-poblano-pepper-chicken-quesadillas/

I now pronounce thee, eater and eaten.

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