Hailee Steinfeld’s Poblano & Corn Quesadillas bring together roasted poblano chiles, fresh corn, and creamy cheese for a crispy, melty delight. With a filling made of roasted poblanos, sautéed onions, fresh corn, cream cheese, and Monterey Jack cheese, these quesadillas are packed with flavor. The warm tortillas add the perfect crunch, and they’re easy to customize with your favorite salsa or sauce. Whether you’re making them for a weeknight dinner or a quick snack, these quesadillas are guaranteed to satisfy your taste buds.
Why Everyone Will Love This Recipe
What makes Hailee Steinfeld’s Poblano & Corn Quesadillas so irresistible is their combination of smoky poblano peppers, sweet corn, and creamy cheese. The charred poblano peppers bring a mild smokiness that contrasts perfectly with the sweet corn and tangy cream cheese. This savory filling is then sandwiched between golden, crispy tortillas, making each bite satisfying and flavorful. Quick to prepare and perfect for busy days, these quesadillas are an ideal choice for anyone looking for an easy, tasty, and vegetarian-friendly meal.
What Are Hailee Steinfeld’s Poblano & Corn Quesadillas?
Hailee Steinfeld’s Poblano & Corn Quesadillas are a delightful twist on the classic quesadilla. The key to this recipe is the flavorful filling made with roasted poblano chiles, fresh corn, and cream cheese, creating a rich and savory mixture. Monterey Jack cheese is melted into the mix for extra creaminess, and the quesadillas are cooked until crispy on both sides. The end result is a deliciously cheesy and satisfying dish that’s both hearty and fresh, with the added bonus of being easy to make in under 30 minutes.
Cooking Tips
- Roast the poblanos until charred: Be sure to broil the poblanos until the skins are completely charred to get the full smoky flavor.
- Use fresh corn: If possible, use fresh corn kernels, which bring a sweetness and crunch that frozen corn can’t match.
- Adjust the heat: If you like your quesadillas spicier, leave some of the seeds in the poblanos, or add a pinch of red pepper flakes to the filling.
- Cook in batches: To ensure your quesadillas get crispy and golden, cook only two at a time, using a small amount of oil each time.
- Rest the quesadillas: After cooking, place the quesadillas on a paper towel-lined baking sheet to absorb any excess oil, keeping them crispy.
Frequently Asked Questions
Can I make these quesadillas ahead of time?
These quesadillas are best served fresh, but you can prepare the filling in advance and store it in the fridge for up to 2 days. Assemble and cook the quesadillas when you’re ready to serve.
Can I use a different type of cheese?
Yes! Monterey Jack cheese is ideal for melting, but you can substitute with other melty cheeses such as cheddar, Oaxaca, or pepper jack for a more spicy flavor.
Can I make this recipe gluten-free?
Yes, simply use gluten-free flour tortillas to make this recipe gluten-free. Be sure to check that all your ingredients, such as the cream cheese and other toppings, are also gluten-free.
Can I make this vegan?
To make this recipe vegan, substitute the cream cheese and Monterey Jack with vegan cheese alternatives. Use a plant-based tortilla to keep it fully dairy-free.
Can I add other vegetables?
Absolutely! You can add sautéed bell peppers, zucchini, or spinach for extra veggies. Adjust the seasoning to match the added ingredients.
How to Store
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or the oven to maintain their crispy texture.
How to Freeze
To freeze, wrap the cooked and cooled quesadillas individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 1 month. To reheat, place them in the oven or on the stove until crispy and heated through.
Ingredients
- 6 medium-size poblano chiles
- ¼ cup vegetable oil, divided
- 1 medium-size white onion, thinly sliced (about 2 cups)
- 1 ½ cups fresh corn kernels (from 2 ears)
- 4 oz. cream cheese, softened
- ¼ cup sour cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 oz. Monterey Jack cheese, shredded (about 2 cups)
- 8 (10-inch) flour tortillas
- Salsa or your favorite sauce
How to Make Hailee Steinfeld's Poblano & Corn Quesadillas
- Set the oven’s broiler to high and position the rack about 6 inches from the heat source. Place poblano chiles on an aluminum-foil-lined large baking sheet and broil until charred, about 10 minutes, turning halfway through.
- Once the poblanos are charred, place them in a ziplock plastic bag and seal. Let them steam for 10 minutes to loosen the skins. Peel off the skins, remove the stems and seeds, and slice the peppers into thin strips. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced onion and cook for 3 minutes until translucent. Stir in the corn and cook until lightly browned in spots, about 4 minutes. Add the poblano strips and cook for an additional 2 minutes.
- Reduce the heat to low and stir in the cream cheese, sour cream, salt, and pepper. Cook until the cream cheese is melted and everything is well combined. Remove from heat and stir in the shredded Monterey Jack cheese until melted and smooth.
- Evenly spread about ½ cup of the vegetable and cheese mixture on one-half of each tortilla, leaving a small border around the edges. Fold each tortilla over to form a half-moon shape.
- Heat 1 ½ teaspoons of oil in a separate large skillet over medium heat. Add 2 quesadillas at a time and cook until the underside is golden and crispy, about 1 to 2 minutes. Flip and cook the other side for 1 more minute. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and quesadillas.
- Cut the quesadillas into halves or quarters and serve with your favorite salsa or dipping sauce. Enjoy!
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