- 2 poblano peppers, seeded and coarsely chopped
- 1/2 cup red onion, coarsely chopped
- 1/2 cup corn kernels (frozen or fresh)
- 8 8-inch flour tortillas
- 6 oz. reduced-fat Cheddar cheese, shredded
Place a cast-iron skillet in the oven and preheat the
oven to 400°F. When the oven and skillet are hot,
add the poblanos, onion and corn kernels directly
to the pan. Dry roast the vegetables, stirring
occasionally, for 12 to 15 minutes, until they begin
to brown around the edges. Remove the vegetables
from the pan and set aside.
Preheat the cast-iron skillet over medium-high heat.
Place 4 tortillas on a large cutting board, and place
1/4 of the roasted vegetables and 1/4 of the cheese
on each of them. Top with the remaining 4 tortillas
and press down. Cook the quesadillas one at a
time in the hot pan for about 2 minutes per side.
Let them rest for a few minutes before slicing.
Refrigerate any leftovers.