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5
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6
votes
Quesadilla with Roasted Poblanos, Feta, Corn, and Pico de Gallo
Are you craving some summery, cheezy, delicious yet fresh food? I know I always am. Try this awesome, and easy recipe!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main, Snack
Cuisine:
American, Mexican
Servings:
4
Calories:
775
kcal
Author:
Candice
Ingredients
4
8-inch
flour tortillas
3
ears corn
cut off the cob
2
poblano peppers
roasted, peeled, and diced
1
jalapeño
finely diced
4
cups
pepper jack
6
oz.
feta
Pico de Gallo Salsa:
1
large tomato
diced
½
red onion
diced
1
jalapeño
diced (seeds removed for a milder salsa)
1
lime
juiced
salt and pepper
Instructions
Salsa: Mix all the ingredients in a bowl. Set aside. Can make this up to 2 days in advance.
Heat a non-stick pan (that can fit the tortilla) over medium-low.
Add ½ the cheese, ½ the corn, ½ the poblano peppers, ½ the jalapeño, and top with another tortilla.
Cook until the cheese is melted, ~5 minutes. Flip and cook another 2-3 minutes.
Repeat with the remaining ingredients.
Serve with the salsa and hot sauce!
Nutrition
Calories:
775
kcal
|
Carbohydrates:
49
g
|
Protein:
41
g
|
Fat:
48
g
|
Saturated Fat:
29
g
|
Cholesterol:
138
mg
|
Sodium:
1445
mg
|
Potassium:
592
mg
|
Fiber:
5
g
|
Sugar:
12
g
|
Vitamin A:
1726
IU
|
Vitamin C:
71
mg
|
Calcium:
1124
mg
|
Iron:
4
mg