I'll admit, these quesadillas are not as simple than the ones I made in college. In college, I'd throw a little cheese between flour torts and microwave for 30 seconds. Yep, these aren't as easy, but boy are they tasty. These are grown up quesadillas! Plus, they are great for using up leftover chicken. Of course, if you're looking for a good vegetarian dish, eliminate the chicken altogether.
What you'll need:
2 tablespoons extra virgin olive oil
2 poblano peppers, seeded and diced
1 ear corn, kernels scraped from the cob
salt and pepper
1 lime
1 small red onion, diced
2 garlic cloves, chopped
4 tomatillos, peeled and chopped
cilantro, small handful, chopped
1 tsp. honey
1 tsp cumin
3-4 large flour tortillas
2 cups monterey jack cheese
*leftover chicken - I used the leftovers from the Red Chile-Chicken Tacos
What to do:
Preheat the oven to 275. In a large skillet, heat the olive oil over medium high heat. Add the peppers and corn and cook for ten minutes or until the corn browns. Add the salt and pepper and the juice of a half of a lime. Transfer peppers and corn to a small plate and clean this skillet to use later.
In another skillet (yes, I know, I try to eliminate cleaning extra dishes, but this needs to be in a new skillet), heat a little olive oil. Add the onion and garlic and cook for only a few minutes. Throw in the tomatilos and cook for 10-12 minutes. Add the juice of a half a lime, cilantro, honey cumin, salt and pepper.
Heat a large skillet (the one you just cleaned) and warm a large tortilla until it bubbles just a bit. Flip and cover half the tortilla with a little chicken, cheese, and the pepper/corn mixture. Fold over and cook for another minute. Transfer to the over. Continue this same process until you run out of tortillas.
Cut into wedges and top with the tomatillo salsa.
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