Roasted Poblano & Corn Christmas Quesadillas

  • Yield:

    4 servings

  • Total Time:

    35 mins

  • Prep Time:

    15 mins

  • Cook Time:

    20 mins

Ingredients

  • 8 Guerrero Flour Tortillas
  • 2 poblano peppers, roasted, peeled
  • 1 cup sweet corn (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 1/2 cups Oaxaca cheese, shredded
  • 2 tbsp Mazola® Corn Oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)
  • Lime wedges for serving (optional)

Instructions

  1. Preheat oven to 425°F.
  2. Heat 2 tbsp Mazola® Corn Oil in a skillet over medium heat. Add diced red bell pepper and cook 3-4 minutes until slightly softened.
  3. Add roasted poblano peppers and corn. Season with salt and pepper. Sauté 2-3 minutes. Remove from heat and set aside.
  4. Place 4 tortillas on a large baking sheet. Sprinkle each with Oaxaca cheese, then evenly top with the roasted vegetable mixture. Add more cheese on top.
  5. Top with the remaining 4 tortillas and press gently.
  6. Brush the tops with a light coat of Mazola® Corn Oil.
  7. Bake for 12-15 minutes, or until tortillas are golden brown and cheese is melted.

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