Roasted Poblano Pepper and Corn Quesadillas with Citrus-Jicama Salad

Roasted Poblano Pepper and Corn Quesadillas with Citrus-Jicama Salad

by Jennifer

This is an quick and easy dinner to put together for a weeknight.  If any family members don’t like (mildly) spicy food, or are “selective” (positive spin on picky), as some of my children are, you can make them plain cheese or cheese and bean quesadillas.  If you like, you can add a can of rinsed and drained pinto or black beans to the filling for added protein.  The poblano peppers can be roasted up to a day in advance;  the filling can be made earlier in the day as well.

Makes 6 quesadillas, serving 4 – 6.

Roasted Poblano Pepper and Corn Quesadillas

  • 2 poblano peppers
  • 1 TBS olive oil
  • 1 red onion, quartered and thinly sliced
  • 1 1/2 cups frozen corn
  • 3/4 tsp ground cumin
  • 1/2 cup chopped cilantro
  • freshly ground black pepper to taste
  • 6 8” whole wheat tortillas (I like Joseph’s Flax, Oat Bran and Whole Wheat Tortillas)
  • 8 oz. shredded low-fat Monterey Jack or Mexican cheese blend
  • peanut oil for griddle

Broil poblano peppers, turning occasionally, until all sides are blistered and blackened;  place immediately in a ziplock bag and seal to let the steam loosen the skin.  When cool enough to handle, peel, rinse out seeds, and cut into thin strips.

Heat oil in a 12” heavy skillet over medium heat.  Add onions and saute, stirring occasionally, until tender and beginning to brown, about 8 – 9 minutes.

Add corn and cumin;  cook, stirring occasionally, for 3 – 4 minutes.

Add poblano peppers and pepper to taste, cooking until peppers are heated through.

Remove from heat and stir in cilantro.

Heat griddle over medium heat;  brush with peanut oil.

Place about 1/2 cup filling over half of a tortilla;  sprinkle with cheese and fold over to make a semi-circle.

Cook on griddle for 3 – 5 minutes, or until under-side is browned;

flip carefully and cook second side until browned, another 3 – 4 minutes.

Cut into wedges before serving.  (You can keep cooked quesadillas warm in a low oven until they’re all finished and ready to serve.)

Citrus and Jicama Salad – adapted from Cooking Light

by Jennifer

This slightly sweet salad is a cooling contrast to the mildly spicy quesadillas.   If you can’t find jicama, use radishes, about 6, instead.

Serves 4 – 6.

  • 2 navel oranges
  • 1 grapefruit
  • 1/2 jicama, peeled and chopped
  • zest and juice from 1 lime
  • 3 TBS non-fat plain Greek yogurt
  • freshly ground black pepper to taste
  • 5 oz. bag Romaine lettuce
  • 2 – 3 TBS chopped cilantro
  • 2 TBS pepitas, unsalted pumpkinseed kernels, toasted (350 oven, toast until you hear them start to pop, then remove to cool)

Slice off peels from the oranges and grapefruit, reserving peels from one orange and the grapefruit.

Cut the citrus into bite-size pieces and place in a salad bowl with the jicama.

Squeeze the juice from the citrus peels into a small bowl;  add the lime zest and juice, yogurt and pepper and whisk to combine.

Toss together the citrus, jicama, Romaine lettuce and cilantro;

add dressing and toss to combine.  Serve sprinkled with the toasted pepitas.

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