Summer Corn Quesadilla
with Charred Poblano & Peppadew Salsa
Although the spice level on a poblano can vary, they are generally mild and delicious. We encourage you to use the same skillet throughout the recipe, but if you feel you’d like to multitask, the beans can be cooked in a saucepan or smaller skillet at the same time as the onions and peppers. When flipping the quesadilla be sure to use a wide spatula, and don’t be afraid to use your hands– they’re a great tool in the kitchen!
INGREDIENTS
- 1 onion
- 1 poblano pepper
- 1 cup sweet corn
- 2 tbsp vegan cream cheese
- 3 oz peppadew peppers
- 1 orange
- Fresh cilantro
- 1 lime
- 1 can pinto beans
- ½ tsp cumin
- 1 tsp taco seasoning
- 2 gluten free tortillas
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- **Allergens: Contains soy
INSTRUCTIONS
Rinse and dry the produce. Peel and dice the onion. Deseed and dice the poblano pepper. Place a large skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add diced onion and poblano. Cook until onion is translucent and the pepper is slightly charred, 3 to 5 minutes. Add corn and vegan cream cheese to the skillet and season with salt and pepper. Reduce heat to low and cook until the cheese is warm.
Finely chop the peppadew peppers. Peel and chop the orange. Chop the cilantro leaves and tender stems. Add the chopped peppadews, orange, and cilantro to a medium bowl. Halve the lime and squeeze the juice into the bowl. Season peppadew salsa with salt and pepper and mix well.
Transfer corn poblano filling to a bowl. Wipe the skillet clean and return to medium heat. Pour ¼ cup of the liquid from the pinto beans into the skillet and drain the rest. Add the pintos, cumin, taco seasoning, and a pinch of salt and pepper. Cook beans for 3 to 4 minutes then mash well.
Lay the gluten free tortillas flat on a work surface. Spread the mashed beans over the bottom half of the tortillas. Top the beans with the corn poblano filling and fold tortillas, pressing down to seal.
Wipe the large skillet clean again, place over medium heat, and add 1 tsp vegetable oil. Once hot, add the first quesadilla. Cook until the bottom is browned, about 2 to 3 minutes, and carefully flip to brown the other side. Remove from skillet and repeat with second quesadilla.
Cut each quesadilla into 3 pieces and divide between two plates. Serve with the peppadew salsa.
SIMILAR RECIPES
Corn & Poblano Quesadillas with Black Beans & Peppadew Salsa
Fiesta Enchilada Skillet with Mole Black Beans & Avocado
