Roasted Corn & Poblano Quesadilla

• 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

1. To Roast Poblano's:
2. 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.
3. Put meat of poblano (no skin) in blender & puree. Add 1 Tbsp honey, juice from one lime and salt & pepper. Puree again.
4. Roast corn, cut off cob.
5. 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.
6. Bake 5 minutes at 350 degrees.

peppers, lime, honey, salt, cobs of corn, flour, grated monterrey jack cheese

Taken from www.epicurious.com/recipes/member/views/roasted-corn-poblano-quesadilla-1207869 (may not work)