Roasted Corn & Poblano Quesadilla - cooking recipe

Ingredients

4-5 poblano peppers
1 lime, squeezed
1 Tbsp honey
Salt & Pepper to taste
4 cobs of corn, roasted & cut off cob
1 package of large flour burrito shells
1 lb. grated monterrey jack cheese

Preparation

To Roast Poblano's:
Wash peppers, rub with oil, put in oven at 350 degrees for 45 minutes. Remove & put in brown paper bag, put brown bag inside of plastic grocery bag, tie it closed and allow to steam for 15 minutes. Put on gloves, remove stem & seeds, and pull off waxy skin.

Put meat of poblano (no skin) in blender & puree. Add 1 Tbsp honey, juice from one lime and salt & pepper. Puree again.

Roast corn, cut off cob.

Spray cookie sheet with PAM. Place one flour tortilla on top of cookie sheet, layer: 1)poblano paste, 2)corn, 3)monterrey jack cheese. Add another flour tortilla as top.

Bake 5 minutes at 350 degrees.