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Tortillas filled with roasted poblano strips, corn, and melting cheese. This vegetarian quesadilla brings smoky, creamy flavors together for a quick, family-friendly meal.
Roast the poblano peppers directly over a gas flame or under a broiler on high until the skins are blistered and blackened on all sides, about 8 minutes. Place them in a bowl and cover for 5 minutes to steam.
Meanwhile, slice the onion thinly. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onions, season with a pinch of salt, and sauté until translucent and just beginning to caramelize, about 6 minutes.
Peel and remove the seeds from the cooled poblanos, then slice the flesh into thin strips (rajas). Add these and the corn kernels to the skillet with the onions. Season with remaining salt and black pepper, and cook, stirring, for another 3 minutes to meld the flavors. Transfer to a bowl.
Wipe out the pan and add another 1 tbsp oil over medium heat. Place a tortilla in the skillet, sprinkle half of it with a quarter of the cheese, then top with a generous portion of the poblano-corn mixture, and more cheese. Fold the tortilla in half.
Cook the quesadilla for about 2-3 minutes per side, pressing gently and flipping once, until the tortilla is golden-brown and crisp and the cheese is melted. Repeat with remaining tortillas and filling. Rest briefly before slicing and serving.
