claire freehafer

ingredients

• 4 flour tortillas
• 2 poblano peppers, halved lengthwise
• 4 scallions, halved lengthwise and thinly sliced
• 13.4 oz corn, drained and patted dry
• 2 limes, zested (2 tsp), halved and juiced (4 tbsp)
• 2 roma tomatoes, diced
• 1 chili pepper, minced
• 8 tbsp sour cream
• 2 c mexican cheese blend

instructions

1. preheat broiler to high. toss corn with a drizzle of oil and seasoning on one side of a baking sheet. place poblano halves on other side of sheet. drizzle with oil and season. broil, turning halfway through, until lightly charred, about 7 minutes. add scallion whites to sheet. continue to broil until charred, 2-3 minutes.

2. stir tomato, a large drizzle of olive oil, and as much chili as you like into a bowl with the lime juice. season with salt and pepper.

3. combine sour cream and enough water to create a drizzling consistency. season with salt. once they are cool enough to handle, roughly chop poblano and scallion whites. combine poblano, scallion whites, corn, lime zest, half the cheese, and a sprinkle of salt and pepper.

4. rub tortillas with a drizzle of olive oil each. place oiled sides down on a baking sheet. divide filling between one half of each tortilla; fold tortillas in half over filling. broil until tortillas are lightly browned, 1-2 minutes.

5. flip quesadillas and sprinkle with remaining cheese. return to broiler until cheese bubbles, 1-2 minutes more. cut quesadillas into thirds; divide betweenp lates. top with crema and salsa. sprinkle with scallion greens.