1 cup corn, fire-roasted, frozen, cooked and cooled
1 avocado, slice for garnish
¾ cup + 1 tablespoon Mazola® Corn Oil
Roast poblano peppers under the broiler, over a gas flame OR on the grill. Heat for 5 to 7 minutes per side or until surface skin on the peppers is blistered and charred. Using tongs, transfer peppers to a paper bag or a covered bowl and set aside until cool enough to handle. Rinse peppers under running water to remove stem, seeds, pith and all charred material. Pat dry and cut into 1-inch strips.
In a medium-size skillet, add 1 tablespoon oil over medium-high heat sauté the onion. Cook till golden in color about 8 minutes. Remove from skillet. Using a large bowl, combine roasted poblano strips, sautéed onion, cheese, chicken, cilantro, onion salt and lime juice in a small bowl. Toss till mixed well. Set aside.
Assemble quesadilla: gently fold flour quesadilla in half; on the bottom half of the tortilla, add ½ cup chicken mixture, 2 tablespoons corn, 2 tablespoons black bean, ½ cup cheese. Fold over to cover filling; repeat 5 more times.
In a large skillet over medium-high heat, add ¼ cup oil, add 2 stuffed quesadillas to the skillet (it will resemble 2 half-moons), cook for 6 to 7 minutes per side. Remove from skillet and repeat 2 more times. Serve with sliced avocado.
Recipe tips: filling can be refrigerated up to 2 days ahead. For convenience, use shredded rotisserie chicken.
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