Chicken, Poblano and Corn Quesadillas

These hearty quesadillas are filled with juicy, pan-seared chicken tenderloins, sautéed corn, poblano and jalapeño peppers, fresh cilantro and Monterey Jack cheese. Serve with sour cream and/or guacamole.

Chicken, Poblano and Corn Quesadillas

Chicken, Poblano and Corn Quesadillas

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A satisfying quesadilla filled with chicken, sauteed corn and poblano peppers, cilantro and Monterey Jack cheese.


  • 3/4 lb chicken tenderloins, tendons removed
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 4 to 6 tablespoons vegetable oil, divided
  • 1 clove garlic, very finely chopped
  • 1 medium poblano pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 3/4 cup fresh corn kernels (you can substitute frozen)
  • 3 scallions, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 8 ounces Monterey Jack cheese, finely shredded
  • 8 10-inch flour tortillas
  • Homemade guacamole (or store-bought)


  1. Season the chicken on both sides with the cumin, salt and pepper.
  2. Heat 2 tablespoons of vegetable oil in a large, nonstick pan over medium-high heat. Add the chicken in a single layer and cook, turning several times, until lightly browned and no longer pink in the middle, 5 to 6 minutes. Transfer to a cutting board and let rest for 5 minutes, then cut the chicken into small pieces and set aside.
  3. Add another tablespoon of oil to the pan, then add the garlic and sauté until fragrant, 30 seconds. Add the poblano and jalapeño peppers and continue cooking until softened, 2 to 3 minutes. Add the corn, sauté 1 minute and season to taste with salt and pepper. Add the scallions and continue cooking for 1 to 2 minutes longer. Transfer to a bowl and add the chicken and cilantro.
  4. Wipe out the pan and brush lightly with a bit of the remaining oil. Add a tortilla and sprinkle with 1 ounce of the shredded cheese. Be sure to get some of the cheese near the edges of the tortilla as this helps to seal the quesadilla.
  5. Distribute about 1/4 of the chicken-corn mixture evenly over the cheese, sprinkle with another ounce of cheese and top with a second tortilla. Using the back of a large spatula, press the quesadilla flat, sealing the edges with the cheese as it melts.
  6. Cook for 2 to 3 minutes, until the tortilla on the bottom is lightly browned. To flip, lay a plate upside down on the quesadilla, and flip the pan over while holding the bottom of the plate. Slide the tortilla back into the pan and cook for 2 minutes more. Alternately, you can use a large spatula or pancake turner and carefully flip the quesadilla. Transfer to a baking sheet, cover loosely with foil and place in a low oven (200°F) to keep warm while you prepare the other 3 quesadillas.
  7. Serve with guacamole (get our recipe here) and/or sour cream.