Prep time: 20 Minutes | Cook time: 30 Minutes
Makes 2 Servings
This rendition of the basic quesadilla is elevated by using fresh summer corn & poblano chiles. Aged Cheddar lends is sharpness, balancing the sweetness of the corn and the spicy nature of the poblanos.
½ tbsp. olive oil
¼ cup chopped onion
2 cloves garlic, minced
¼ tsp. whole cumin seed
2 ears of white or yellow corn (or a mixture of both), shucked and decobbed
1-2 poblano chiles, deseeded and medium diced
1 tsp. chipotle in adobo paste
1 tbsp. butter
2 Alvarado Street Bakery Sprouted Wheat Tortillas
1 ½ cup aged white cheddar (or any good melting cheese of your choice) grated and divided
Heat oil in a medium saute pan on medium-high heat. Add onion and saute until softened. Add garlic and spices and saute until fragrant. Add corn, poblanos, and chipotle. Cook mixture until done, 3-5 minutes. Set aside.
Heat a large saute on medium-low heat. Add butter and allow to melt. Add 1 tortilla to the pan and sprinkle ½ of grated cheese onto the tortilla. Add corn mixture, and top with remaining cheese. Place 2nd tortilla on top and flip. Cook quesadilla until browned and crisp on both sides, allowing cheese to thoroughly melt. Remove from pan and allow to cool. Cut into 8 wedges and divide among two plates.