Caramelized Corn and Black Bean Quesadillas with Roast Zucchini Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 (10 inch) tortilla
1/2 cup cheese such and cheddar and/or jack, shredded
1/2 cup caramelized corn and black beans, warm
2 tablespoons roasted zucchini salsa
roasted poblano crema to taste (see recipe below)

For the Poblano Crema:
1 poblano pepper, cut in half and seeds removed
1/2 cup crema, sour cream or Greek yogurt
1 glove garlic
1 green onion
1 handful cilantro
1/2 lime, juice and zest


Servings: makes 1 serving

For the Quesadillas:
Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the caramelized corn and black beans, roasted zucchini salsa and the remaining cheese.

Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Serve the quesadillas with more roasted zucchini salsa and roasted poblano crema for dipping.

For the Roasted Poblano Crema:
Servings: makes 1/2 cup
Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.

Remove the skins from the peppers. The skins should easily “pinch” off. Puree everything.