Poblano-And-Corn Quesadillas

1. 1

   Broil corn and peppers on a foil-lined baking sheet coated with cooking spray 5 inches from heat about 5 minutes on each side or until peppers look blistered. Set corn aside.

2. 2

   Place peppers in a large zip-top freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut into thin strips.

3. 3

   Stir together mayonnaise, lime juice, and cumin. Spread mixture evenly over 1 side of each tortilla half; top evenly with cheese, pepper strips, and corn. Fold tortillas in half.

4. 4

   Cook quesadillas, 1 at a time, in a large skillet coated with cooking spray over medium heat 30 seconds to 1 minute on each side or until lightly browned. Cut each quesadilla in half.

5. 5

   Note: Asadero or Oaxaca cheese may be substituted for Monterey Jack cheese.

No nutritional information available.

No additional tips available.