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Corn and Cheese Quesadilla
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Corn and Cheese Quesadilla with Poblano Cream Sauce


Corn and Cheese Quesadilla

  • 2 to rtillas
  • 2/3 cup shredded Mexican blend cheese can substitute cheddar cheese
  • 2/3 cup shredded pepper jack cheese
  • 1/4 cup corn

Poblano Cream Sauce*

  • 2 tablespoons butter
  • 1 poblano pepper roasted, peeled and diced (1/2 cup)
  • 1/2 cup yellow onion
  • 1/2 cup heavy cream
  • 1/4 cup sour cream


For the sauce:

  • Melt butter in a skillet over medium high heat. Add onion and poblano pepper and saute for 5 minutes.
  • Add heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced, about 5 minutes.
  • Cool then transfer to blender and process until smooth.
  • Stir in sour cream.

For the quesadilla:

  • Heat the quesadilla maker.**
  • On one tortilla place half of the pepper jack and Mexican cheese, followed by the corn, and the rest of the cheese. Place 2nd tortilla on top.
  • Place in quesadilla maker until crisp and the light indicates it's ready.
  • Cut into wedges and serve with the sauce.


*The sauce will make extra (for those extra quesadillas you will want to make)
**In a pan over medium heat place the quesadilla and heat for 2-3 minutes then flip and heat other side until lightly browned, about 3 minutes.

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