Pepper Jack Quesadillas with Corn

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 510 cal
• 20g protein
• 46g carbs
• 28g fat
• 6g fiber

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Ingredients

• 4 large (10-inch) flour tortillas
• 2 cups shredded pepper jack cheese
• 1 large, thinly sliced red bell pepper
• 1, thinly sliced poblano pepper
• 1 cup fresh or frozen corn kernels
• 1/2 small, thinly sliced red onion
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 lime lime wedges
• 1/2 cup for serving sour cream or Greek yogurt
• 1/2 cup for serving salsa verde

Instructions

1. 1Heat a large skillet over medium heat and add a drizzle of olive oil. Add the sliced red bell pepper, poblano, red onion, and corn kernels.
2. 2Season the vegetables with ground cumin, chili powder, kosher salt, and black pepper. Sauté, stirring often, for 6 to 8 minutes until the peppers soften, the onion turns translucent, and the corn gets lightly blistered.
3. 3Transfer the pepper-corn mixture to a bowl and stir in the chopped cilantro. Wipe the skillet clean so you can crisp the quesadillas without scorching leftover bits.
4. 4Lay a tortilla flat and sprinkle a layer of shredded pepper jack over half of it. Spoon a quarter of the warm pepper-corn filling over the cheese, then top with a little more cheese so it will glue the tortilla shut.
5. 5Fold the empty half of the tortilla over the filling to form a half-moon. Repeat with the remaining tortillas and filling.
6. 6Return the skillet to medium heat with a light film of olive oil. Cook two quesadillas at a time for 2 to 3 minutes per side, pressing gently with a spatula, until the tortillas are deep golden and the cheese is fully melted.
7. 7Move finished quesadillas to a cutting board and rest for 1 minute so the cheese sets slightly, then slice each into three wedges.
8. 8Serve immediately with lime wedges for squeezing, plus small bowls of sour cream or Greek yogurt and salsa verde for dipping.
9. 9For packed lunches, cool completely, wrap tightly, and reheat in a dry skillet or toaster oven so the tortilla stays crisp rather than steamy.