Pescatarian Gluten Free Poblano Corn Quesadillas
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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.
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