1poblano pepperroasted, peeled and diced (1/2 cup)
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.