Gluten Free Poblano Corn Quesadillas
Smoky, melty, and packed with real flavor, these quesadillas are the kind of weeknight dinner that feels like a treat. The star of the filling is charred poblano pepper — blistered directly over a flame or under the broiler until the skin is blackened, then peeled and sliced into tender, smoky strips. Paired with golden-sautéed corn seasoned with cumin and smoked paprika, the filling has serious depth before the cheese even enters the picture. Two full cups of shredded Monterey Jack melt into every fold, giving you that irresistible pull with every bite. The whole thing comes together in a skillet using certified gluten free tortillas, so there's no guesswork about hidden wheat hiding in a wrap. Serve the wedges straight off the cutting board with sour cream, a squeeze of fresh lime, and a handful of cilantro, and dinner for four is done in under 30 minutes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the filling
- 2 poblano peppers
- 1 tbsp olive oil, plus more for the pan
- 1 cup fresh or frozen corn kernels
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
- 2 cups shredded monterey jack cheese
For the quesadillas
- 4 gluten free tortillas (8-inch)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges
- sour cream, for serving
Instructions
- 1
Place the poblano peppers directly over a gas burner on high heat, or under a broiler set to high, turning with tongs every 2–3 minutes until the skin is blackened and blistered on all sides, about 8–10 minutes total. Transfer to a cutting board, let cool for 5 minutes, then peel off the charred skin, remove the stem and seeds, and slice the flesh into thin strips.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the corn kernels and cook, stirring occasionally, until lightly golden in spots, about 3–4 minutes. Stir in the cumin, smoked paprika, and salt and cook until fragrant, about 30 seconds. Transfer the corn mixture to a bowl and wipe out the skillet.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!