The grilled corn and roasted poblano combo is one of our favorites. It goes into our favorite rice on Mexican night. And it goes into quesadillas on… um, Mexican night. We have a few of those a week – around here, Mexican has been the new Italian for a while
This quesadilla is more corn and poblano-centric than chicken. And that’s why it was such a big hit around here. It’s a perfect way to use up that leftover chicken thigh and a half. Or for an extra layer of flavor, try this wet rub. I used the rub when I made dinner for my family and they loved it! The frozen corn kernels are a great way to cut down on cooking time but if you’re grilling at some point during the week, throw a couple of corn cobs on the grill. The added smokiness pairs well with the sweet poblano.
Grilled Chicken, Corn and Poblano Quesadillas
Transform an ordinary chicken quesadilla with roasted poblano and grilled corn.
- 1 poblano pepper
- 1 cup frozen corn kernels (I had two grilled cobs of corn in the fridge and used those kernels)
- 8 small tortillas
- 1 cup shredded chicken
- 1 cup shredded Monterrey Jack
- Olive oil or cooking spray
- Heat the broiler. Roast the pepper 3-5 minutes on each side, until completely blackened. Place in a bowl covered with plastic wrap and let steam for ~10 minutes.
- Heat your grill (or grill pan) to medium-high.
- On your work surface, set out the tortillas. Top one half of each tortilla evenly with chicken, corn, poblanos, and cheese. Fold the other half over and press down.
- Lightly spray the quesadilla with cooking spray or olive oil. Grill until the tortilla just starts to char. Flip and grill for another 1-2 minutes. Cut in half and serve warm.
Yields: 4 servings
Estimated time: 30 minutes