Funky goat cheese, smoky poblano peppers, and sweet corn kernels form the perfect filling for these handheld snacks. Chunky pico de gallo adds fresh flavor to these rich and creamy quesadillas!
Well, my goat cheese addiction is flaring up again.
Remember a few weeks ago when I got back from France and was like OH HEY, have you heard of goat cheese? You know, I made these and practically shoved them down your throat?
Right, well, just when you thought you were safe, I’m back with yet another recipe featuring the best thing that ever came out of a goat nipple.
The flaky tortilla leaves a satisfying butter residue on your hands while each bite is punctuated by sweet bits of corn, tart goat cheese and smoky peppers.
It’s everything I’ve ever wanted from a quesadilla.
I hope you’re ready for some serious nomming.
Here’s Your Recipe!
The Wanderlust Kitchen
Funky goat cheese, smoky poblano peppers, and sweet corn kernels form the perfect filling for these handheld snacks. Chunky pico de gallo adds fresh flavor to these rich and creamy quesadill
30 minPrep Time
10 minCook Time
40 minTotal Time
- 4 tablespoons goat cheese
- 1 large poblano pepper
- 1 teaspoon vegetable oil
- 3/4 cup sweet corn kernels
- 4 teaspoons unsalted butter
- 4 large flour tortillas
- 1/2 cup pico de gallo
- Set the goat cheese on the counter to allow it to come to room temperature.
- Preheat your oven's broiler. Slice the poblano in half and remove the seeds and membranes. Place the poblano, skin side up, on a baking sheet and broil for 4-6 minutes, until browned but not burnt. Place the poblano halves in a small bowl and cover with foil. Let steam for 20 minutes, then run cold water over the peppers and peel away the skin. Chop and set aside.
- Meanwhile, heat the oil in a large saute pan over medium-high heat. Once the oil is shimmering, add the corn and saute for 4-6 minutes, until browned. Set aside.
- Turn the stove burner down to medium, then carefully wipe any remaining corn residue out of the saute pan.
- Place two tortillas on a flat surface and spread two tablespoons of goat cheese onto each tortilla. Evenly divide the chopped poblano pepper and sauteed corn between the two tortillas. Top each of the prepared tortillas with the remaining two tortillas to form two quesadillas.
- Melt 2 teaspoons of butter in the saute pan. Place one of the prepared quesadillas in the pan and allow to fry until golden brown, about 2-4 minutes per side. Repeat with second quesadilla. Slice into quarters and serve warm with fresh pico de gallo.