Mexican · main

Poblano and Corn Quesadillas

Poblano and Corn Quesadillas reads richness 5.7, allium 5.2 and sweetness 3.7 on Palate's 0–10 flavor X-ray — a Mexican main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 5.7 · Allium 5.2 · Sweetness 3.7 · Salinity 3.6 · Herbaceous 3.4 · Umami 2.5 · Earthy 2.5 · Warm Spice 2.1 · Heat 1.4 · Bitterness 1.2 · Nutty 1.0 · Fruity 1.0 · Floral 0.9 · Sourness 0.7

What's in it (12)

Time & effort: about 32 min (26 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 218.9 kcal, 7.8 g protein, 11.3 g fat, 25.6 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. Char the poblanos directly over a gas burner flame or 4 inches under a broiler, turning with tongs, until blackened and blistered on all sides, 8-10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skins.
  2. Rub the blackened skins off the poblanos with a paper towel (a little charred skin left is fine), then stem, seed, and dice into 1/2-inch pieces.
  3. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
  4. Add the corn and cook, stirring occasionally, until the kernels are lightly browned in spots, 5-6 minutes. Add the garlic and cumin and cook, stirring, until fragrant, 30 seconds.
  5. Stir in the diced poblanos, salt, and pepper; remove from heat and let the filling cool for 5 minutes so it won't melt the cheese too quickly when you assemble.
  6. Lay 4 tortillas on a work surface. Sprinkle each with a scant 1/2 cup cheese, then a generous 1/2 cup of the corn-poblano filling, then another scant 1/2 cup cheese; top with the cilantro and the remaining 4 tortillas.
  7. Heat the remaining 1 tablespoon oil and 1 tablespoon of the butter in a large skillet over medium heat. Cook one quesadilla until deeply golden on the first side and the cheese is starting to melt at the edges, 3-4 minutes.
  8. Add a little more butter to the pan, carefully flip, and cook the second side until golden and crisp and the cheese is fully melted, 3-4 minutes more. Transfer to a cutting board and tent with foil.
  9. Wipe out the skillet, add the remaining butter, and repeat with the remaining tortillas, cheese, and filling to make 3 more quesadillas.
  10. Cut each quesadilla into wedges and serve hot, while the cheese is still pulling.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.