Stuffed Sweet Corn Poblano Quesadillas
These crispy stuffed sweet corn poblano quesadillas are filled with roasted poblanos, frozen sweet corn cut straight from the cob, and tons of home shredded Monterrey jack and Oaxaca cheese.
Using frozen sweet corn makes this recipe perfectly sweet year round, and the combo of sweet with the bite of mild heat of the poblano peppers is so perfect. This recipe is such an easy way to make dinner in less than an hour and filling.
Why You’ll Love This Recipe
- Uses frozen sweet corn so you can make it in any season
- Poblanos add the perfect chiles flavor without the spicy heat
- The perfect main dish, side or appetizer
Ingredients
Base
- Burrito-size flour tortillas – Large enough to hold plenty of filling
Vegetables
- Poblano peppers – Roasted, peeled, destemmed, deseeded, then sliced
- Frozen sweet corn on the cob – Boiled until tender, then charred on a grill pan or seared for smokiness
Cheese
- Oaxaca – Mild and stretchy
- Monterey Jack – Smooth and creamy
- Both shredded at home for the best melt
Step by Step Instructions to Make The Best (and Easiest) Stuffed Sweet Corn Poblano Quesadillas
Prep First
- Roast poblanos in the oven until blistered, then peel, destem, deseed, and slice
- Boil frozen corn on the cob in lightly salted water, then char on a grill pan or skillet until golden; slice kernels off the cob. If using loose frozen corn, sauté in a skillet until lightly browned
- Shred Oaxaca and Monterey Jack cheese
Instructions
Roast the poblano peppers at 400°F for 25 minutes, flipping halfway so both sides blister evenly. Once they cool slightly, peel away the skin, remove the stems and seeds, and slice them into strips.
While the peppers are roasting, prepare the corn. For corn on the cob, boil in lightly salted water until tender, then char on a grill pan or skillet for extra flavor. Slice off the kernels once the corn has cooled enough to handle. If you are using frozen loose corn, sauté it in a skillet until lightly browned.
Shred the Oaxaca and Monterey Jack cheese and mix them together in a bowl.
Heat a skillet or griddle over medium heat. Place a tortilla directly on the hot surface. Spread a thin layer of butter on the top side, then flip the tortilla so the buttered side is against the skillet. This step helps the tortilla turn golden and crisp.
On one half of the tortilla, layer the poblano strips, corn kernels, and a good handful of the cheese mixture. Fold the tortilla over the filling and press gently with a spatula so it holds together.
Cook until the bottom is golden and the cheese inside begins to melt. Flip the quesadilla and cook the other side until it is crisp and fully melted inside.
Transfer to a cutting board, slice into triangles, and serve hot.
Cut into triangles and serve hot.
Top Tips
Buttering the tortilla while it’s already on the skillet makes it crisp and golden without over-saturating
Roast poblanos until the skins blister and the peel slips right off after resting
Boiled and charred corn gives smoky sweetness, but frozen loose corn browned in a skillet is a quick shortcut
Press gently with a spatula so the cheese seals the quesadilla edges
What to Serve With This
Tajin Creamy Cucumber Salad with Queso Fresco is a quick, tangy side that brightens the plate.
Cucumber Feta Salad with Lemon Greek Vinaigrette is crisp, salty, and fresh with a squeeze of lemon.
Creamy Cilantro Lime Pasta Salad with avocado and sweet corn is cool and creamy with bites of sweet corn and avocado.
If You Like This, You’ll Love These
Roasted Chile Relleno Quesadilla with Fajita Veggies is filled with roasted poblanos, peppers, and melted cheese.
Pollo Asado Quesadillas Rellenas are loaded with seasoned chicken and plenty of cheese.
If you make these stuffed sweet corn poblano quesadillas, leave a comment. I love reading your comments and will try to get back to every single one.
Stuffed Sweet Corn Poblano Quesadillas
Ingredients
Equipment
Method
- Roast poblano peppers in the oven at 400°F for 25 minutes, flipping halfway through. Let cool, then peel skins, remove stems and seeds, and slice into strips.
- For corn on the cob: Boil in lightly salted water until tender. Drain, then char on a grill pan or skillet until golden. Slice kernels from the cob.
- For loose frozen corn: Sauté in a skillet until lightly browned.
- Shred Oaxaca and Monterey Jack cheese. Mix together.
- Heat skillet or griddle over medium heat. Lay a tortilla directly on the hot surface and spread a thin layer of butter on the top side. Flip tortilla so buttered side is down.
- On one half of the tortilla, add ½ poblano pepper, a spoonful of corn kernels, and ½ cup of the cheese mixture. Fold tortilla in half and press gently.
- Cook until bottom is golden and cheese begins to melt, about 2–3 minutes. Flip and cook the other side until golden brown and crisp. Repeat with remaining tortillas.
- Cut quesadillas into triangles and serve hot.
