Skip to content

Poblano Pepper & Corn Chowder with Quesadillas

  • 0 min
    Prep Time
  • 0 min
    Total Time
  • 2 people
    Serves

Recipe created by Carolyn Mazzocco

Ingredients

  • 1 can (16.3 ounces) Pacific Foods™ Organic Poblano Pepper & Corn Chowder
  • 1 tablespoon unsalted butter
  • 1 flour tortilla (10-inch)
  • 1 cup shredded Mexican blend cheese
  • 1 jalapeño pepper, diced (optional)

Instructions

  • Step 1

    Heat the soup in a saucepan over medium heat until hot.

  • Step 2

    Heat the butter in a skillet over medium heat.  Place the tortilla in the skillet.  Place the cheese and the jalapeño (if using) on half of the tortilla.  Fold the tortilla in half over the filling.  Cook until golden brown and crispy on both sides and the cheese is melted.

  • Step 3

    Cut the quesadilla in half.  Top the soup with Mexican crema, sliced green onion and chile pepper, if desired, and serve with the quesadilla.

Related Recipes

See All Recipes

Made Specifically With

All Products
Tags