These corn poblano quesadillas are so easy and delicious. I fill corn tortillas with corn, poblanos, onions and cheese and griddle until crispy.

We basically snacked our way through the weekend. Okay, so I snacked through the weekend. Sometimes after a few weeks of holiday food I a. don’t want to cook (we’ve discussed this) and b. I just want a little quick, brainless somethin-somethin that maybe comes with some sort of dip? but it definitely doesn’t consist of a main dish with sides. Quesadillas are those things for me.

Corn Poblano Quesadillas l SimplyScratch.com

Like so many people I make quesadillas all the time with good ol’ flour tortillas. I always keep some on hand for things like fajitas, turkey roll-ups or ‘dillas. This summer I tried to make my own flour tortillas from scratch. Epic fail. My arms were exhausted from trying to roll them out as thin as humanly possible… in the end the dough ended up too tough and well I vowed I’d never make them again. But I’m not one to give up, so I’m sure once the memory of that nightmare of a day in the kitchen is somewhat in the distant past I’ll give it a go, but this time I’m opting to use a tortilla press.

Corn Poblano Quesadillas l SimplyScratch.com

For these cheesy quesadillas, I’m switching things up and using yellow corn tortillas. With a little oil in a pan or on a griddle they fry up to crispy perfection. I love that distinct corn taste… it’s like you’re eating a tortilla chip sandwich. Crazy? Maybe. Good? Oh heck yes.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (1)

Add a tablespoon of oil to a griddle and preheat to 375 degrees.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (2)

Spread it around to evenly coat.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (21)

While the griddle is doing its thing, halve, peel and slice 1 large sweet onion.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (22)

Cut the stems off two poblano peppers. Use a paring knife and cut around center seeds and membrane and remove.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (3)

Add the onions onto the hot griddle, season with a pinch of salt and cook for 3 to 4 minutes to soften.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (4)

Then add the poblano, another pinch of salt and cook for 3 to 4 minutes more.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (5)

Add the corn…

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (6)

Toss it all around and then spread it all out into an even layer on the griddle. Leave it alone…

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (7)

While you grate up 6 ounces of Monterey jack cheese… and measure out 1/2 cup of Cotija.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (8)

Grab 8 yellow corn tortilla shells.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (9)

Once the corn, onions and poblano have good color to them, gather’em up…

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (11)

…and drop it all into an awaiting bowl.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (10)

Add more oil, about a tablespoon, and spread it around the griddle.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (12)

Lay the tortillas down and sprinkle with a little cheese so the vegetables will stick to them a bit.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (13)

Divide veggies among the tortillas…

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (14)

Top with jack and Cotija cheese…

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (15)

A second tortilla…

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (16)

…and very carefully flip once the underneath is crispy and golden brown.

Corn, Poblano + Onion Yellow Corn Quesadillas l SimplyScratch.com (17)

While the second side is grilling I whipped up a little bowl of cilantro lime crema. It’s just a 1/2 cup sour cream, 1/2 a lime (juiced) and 1 tablespoon minced cilantro leaves.

Corn Poblano Quesadillas l SimplyScratch.com

Finally, cut the crispy corn poblano quesadillas in half, serve on a platter with the bowl-o-crema, a few limes and next to a few ice cold coronas ;).

Corn Poblano Quesadillas l SimplyScratch.com

Yup. That’s the perfect my bite.

Corn Poblano Quesadillas l SimplyScratch.com

Excuse me while I unhinge my jaw and inhale this stack of corn poblano quesadillas.

Enjoy! And if you give this Corn Poblano Quesadillas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Corn Poblano Quesadillas l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Sweet Corn, Poblano and Onion Yellow Corn Quesadillas
Yield: 4 quesadillas

Sweet Corn, Poblano and Onion Yellow Corn Quesadillas

These poblano, corn and onion quesadillas are a delicious appetizer or snack.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 20 minutes

Ingredients

FOR THE QUESADILLAS:

  • 2 tablespoons sunflower oil or extra light olive oil, divided
  • 1 large sweet onion, halved and sliced thin
  • 2 poblano peppers, seeds removed and sliced into rings
  • kosher salt
  • 1 cup (cooked) sweet corn or thawed if frozen
  • 6 ounces freshly grated Monterey Jack cheese (or pepper jack)
  • 1/2 cup Cotija cheese
  • 8 yellow corn tortillas

FOR THE CILANTRO LIME CREMA:

  • 1/2 cup sour cream
  • juice of 1/2 a lime
  • 1 tablespoon minced fresh cilantro
  • a pinch of salt

Instructions

  1. Heat 1 tablespoon of oil on a griddle at 375 degrees.
  2. Add onions and a pinch of salt, use tongs to toss and spread out. Cook for 3 to 4 minutes. Add poblano peppers and another pinch of salt. Toss and cook for 3 to 4 minutes more. Add corn, toss and spread in an even layer. Allow the vegetables to cook, undisturbed for 3 to 4 more minutes in order to caramelize. Using tongs, transfer vegetables to a nearby bowl.
  3. Add remaining oil to the griddle, spread it out evenly and lay down tortillas. Sprinkle with a little grated jack cheese. Divide vegetables among tortillas, top with Monterey jack cheese and Cotija. Top with second tortilla and carefully flip once the underneath is crispy and deep golden, then repeat.
  4. Cut in half and serve with cilantro lime crema.

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