Poblano and Corn Quesadillas

This recipes seems like a lot of work but it is amazingly delicious. I actually got the base recipe from this crazy chef on the Food Network. I am too lazy to look up her name, but she insists on over-rolling her R's when she uses hispanic ingredients and it amuses me greatly. I've changed it a bit (removed the heavy whipping cream, because gross, and it is not needed and added spices), so here is the recipe I serve.

Ingredients:
1 package of 10-12 flour tortillas
1/2 onion, sliced
1 poblano pepper
1 corn on cob OR 15 oz. can of kernel corn
1 8 oz. container sour cream
8 oz. monterrey jack cheese
1/2 tsp chili powder
salt and pepper to taste

Take the poblano pepper and roast it over fire. If you have a gas oven, you can do this easily over your open flame. I usually spray the poblano with Pam so it doesn't stick to my oven griddle. Keep turning the poblano as it is charred over the flame. The poblano should be completely black when it is done. Yes, it looks gross but it's fine. Take the poblano and throw it in a paper bag and close to cool. While the poblano is cooling, prepare the corn. If you can, grill the corn until it gets nicely charred (not like the poblano! just a touch). Very few of us have the time to do this, so I usually will just saute the corn in butter unter it starts to get a little brown on the edges. Remove the corn. Take the poblano out of the bag and with a paper towel, remove the charred skin from the poblano. It should come off fairly easily. Once you have removed all of the skin, slice the poblano into strips, removing seeds.

In a pan, melt butter and saute onion slices until onions are almost transparent and are soft. Add sliced poblano peppers. Saute for about a minute to allow the pepper to heat through. Add the corn. Once all is heated through, add both the monterrey jack and sour cream. Combine all and stir until all melted together. This creates quite a gooey concoction, and that's how it should be. Add the seasonings and mix all together well. Remove pan from heat.

In a larger saute pan, melt butter and add tortilla. Spoon about 2-3 tablespoons of the poblano mixture onto tortilla. Here you can do one of two things, place another tortilla directly on top of the mixture, or fold over the tortilla to make a half, whatever is easier for you. Let the tortilla cook on one side about 1-2 minutes until tortilla starts to get golden and crispy and then turn over and do the same on the other side. (Little trick: these are hard to flip because of all the gooey sauce, so I will usually use a plate to help me flip.) Remove from pan, allow to cool slightly before cutting.

I usually serve these with guacamole (no need for more sour cream) and salsa and they are always a hit. Oh, and most important of all - margaritas.