2 tablespoons vegetable oil, for grilling

1 corn on the cob

1 poblano chili

8, 5-inch flour or corn tortillas

3 cups grated mozzarella cheese

Method:

1.   Preheat a grill pan or BBQ over medium – high heat. Coat the corn and poblano with oil and grill until charred on all sides, approximately 4 minutes in total. Transfer the poblano to a heavy duty ziplock bag and seal. Allow to steam for 10 minutes.

2.   Meanwhile, using a serrated knife, remove corn from the cobb.

3.   After the poblano has steamed for 10 minutes, use the back (dull side) of a chef knife to scrape off the charred skin. Remove the stem and seeds and roughly chop into pieces the size of corn kernels.

4.   Lay 4 tortillas on your cutting board and divide half the cheese to cover. Add grilled corn and poblanos, top with the remaining cheese and cover with the reserved tortillas.

5.   Heat a large skillet or griddle over medium heat until hot, approximately 1 – 2 minutes. Add 1 tablespoon of vegetable oil and working in batches if needed, add quesadillas and cook until the bottom is lightly golden brown in color, approximately 2 – 3 minutes. Carefully flip and cook the second side until also light golden in color, another 2 – 3 minutes, and the cheese has melted. 

6.   Transfer cooked quesadillas to a cutting board and allow to cool until the cheese has set, approximately 2 minutes. Cut into wedges and serve with salsa, guacamole, sour cream or garnish of choice.

Kitchen Note: Feel free to play around with your cheeses!