Poblano-And-Corn Quesadillas

• 3 cups fresh corn kernels
• 3 poblano chile peppers
• Vegetable cooking spray
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons lime juice
• 1/2 teaspoon ground cumin
• 6 (8-inch) flour tortillas, halved
• 2 cups (8 ounces) reduced-fat Monterey Jack cheese

1. Broil corn and peppers on a foil-lined baking sheet coated with cooking spray 5 inches from heat about 5 minutes on each side or until peppers look blistered. Set corn aside.
2. Place peppers in a large zip-top freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut into thin strips.
3. Stir together mayonnaise, lime juice, and cumin. Spread mixture evenly over 1 side of each tortilla half; top evenly with cheese, pepper strips, and corn. Fold tortillas in half.
4. Cook quesadillas, 1 at a time, in a large skillet coated with cooking spray over medium heat 30 seconds to 1 minute on each side or until lightly browned. Cut each quesadilla in half.
5. Note: Asadero or Oaxaca cheese may be substituted for Monterey Jack cheese.

fresh corn kernels, peppers, vegetable cooking spray, mayonnaise, lime juice, ground cumin, flour tortillas, cheese

Taken from www.myrecipes.com/recipe/poblano-and-corn-quesadillas (may not work)