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Quesadilla with Roasted Poblanos, Feta, Corn, and Pico de Gallo
PROPORTIONALPLATE.COM13Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 flour tortillas (8-inch)
- 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
- 1 large tomato (diced)
- 1/2 red onion (diced)
- 1 jalapeño (diced, seeds removed for a milder salsa)
- 1 lime juiced
- olive oil
- salt
- pepper
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