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Corn and Cheese Quesadilla with Poblano Cream Sauce

This Corn and Cheese Quesadilla with Poblano Cream Sauce makes the perfect appetizer, lunch or light dinner…Just in time to celebrate tonight…

Corn and Cheese Quesadilla

Can Cinco de Mayo be a favorite holiday? Well I am not gonna lie it might be one of mine. Just because I could eat Mexican food all day every day. I mean couldn’t everyone or is that just me?

To say Cinco de Mayo comes at a fun time is an understatement. John Grayson’s 1st birthday party was this weekend and that is also when we revealed the gender of our new addition. Can’t wait to tell you all about in the next addition of Friday Feedings.

Poblano Cream Sauce

Now quesadillas are such an easy thing to make. When I lived about 5 minutes from work in Indy I had quesadillas quite often. Let’s not talk about how many of these or grilled cheese sandwiches I ate.

I might could live off of cheese – you all should know this by now.

Corn and Cheese Quesadilla

We normally have a big party shindig or just a small dinner party for tonight. It’s kinda a tradition in our family. You coming over? The more the merrier!

Corn and Cheese Quesadilla with Poblano Cream Sauce


Corn and Cheese Quesadilla

  • 2 to rtillas
  • 2/3 cup shredded Mexican blend cheese can substitute cheddar cheese
  • 2/3 cup shredded pepper jack cheese
  • 1/4 cup corn

Poblano Cream Sauce*

  • 2 tablespoons butter
  • 1 poblano pepper roasted, peeled and diced (1/2 cup)
  • 1/2 cup yellow onion
  • 1/2 cup heavy cream
  • 1/4 cup sour cream


For the sauce:

  • Melt butter in a skillet over medium high heat. Add onion and poblano pepper and saute for 5 minutes.
  • Add heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced, about 5 minutes.
  • Cool then transfer to blender and process until smooth.
  • Stir in sour cream.

For the quesadilla:

  • Heat the quesadilla maker.**
  • On one tortilla place half of the pepper jack and Mexican cheese, followed by the corn, and the rest of the cheese. Place 2nd tortilla on top.
  • Place in quesadilla maker until crisp and the light indicates it's ready.
  • Cut into wedges and serve with the sauce.


*The sauce will make extra (for those extra quesadillas you will want to make)
**In a pan over medium heat place the quesadilla and heat for 2-3 minutes then flip and heat other side until lightly browned, about 3 minutes.

Cinco de Mayo Menu

Appetizer: These delicious quesadillas

Dip: White Queso and Guacamole

Entree: Mexican Chicken Casserole

Drinks: Margaritas and Pina Coladas (virgin for me of course)

Dessert: Tres Leches Cake


Menu of the Week

Twisted Caprese Salad

Cinco de Mayo Menu (see above)

Summer Vegetable Lasagna

Dessert: Triple Berry Bread

What’s for Dinner? {Menu for the Week} - Hall Nesting

Sunday 31st of January 2016

[…] week or every other week in our house then something is up. But instead of the typical enchiladas, quesadillas or tacos I thought we could use some breakfast for dinner. I can’t wait to share my review of […]

Sophia @ NY Foodgasm

Tuesday 5th of May 2015

This sounds DELICIOUS! I could dig right in! Perfect for Cinco de Mayo!

Lauren Hall

Wednesday 6th of May 2015

You should have come one over we had a big batch ;)

Christine @ Cooking with Cakes

Tuesday 5th of May 2015

poblano cream sauce?!?! GIRRRRL YESS!!! so loving these!

Lauren Hall

Wednesday 6th of May 2015

Yes girl It's perfection!

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