Corn Quesadillas

Preparation

1. Step 1

   In a large nonstick skillet, heat 2 tablespoons oil over medium-high for about 1 minute. Add the corn, poblano, jalapeño (if using) and scallion whites and stir to combine. Cook, stirring occasionally, until any liquid is mostly evaporated and vegetables are crisp-tender, 4 to 6 minutes.

2. Step 2

   Add cumin, ¾ teaspoon salt and ¼ teaspoon chipotle powder (if using) and cook, stirring constantly, for 1 minute more. Transfer to a large bowl (reserve the skillet) and refrigerate to cool to room temperature while you make the dipping sauce.

3. Step 3

   Make the dipping sauce: Into a small bowl, grate ¼ teaspoon lime zest and squeeze 1 ¼ teaspoons juice. Add the sour cream, mayonnaise, 1 tablespoon chopped cilantro, remaining ¼ teaspoon chipotle powder (if using) and a pinch of salt and stir to combine. (The sauce can be covered and refrigerated for up to 3 days. Stir before serving.)

4. Step 4

   Add the cheese, scallion greens and remaining 2 tablespoons cilantro to the bowl with the cooled corn mixture and stir until evenly distributed. (The filling can be covered and refrigerated for up to 3 days.)

5. Step 5

   Assemble the quesadillas: Scoop a heaping ½ cup corn mixture onto half of each tortilla, then fold to create 8 half moon-shaped quesadillas.

6. Step 6

   Wipe out the reserved skillet, add 1 teaspoon oil and heat on medium. Working in batches, place as many quesadillas as will comfortably fit in the skillet. Cook, lightly pressing to seal as the cheese melts, until golden brown on the underside, 2 to 3 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes more. You can use a spatula to gently nudge any corn that may fall out (it may pop) back into the quesadilla. Repeat to cook the remaining quesadillas, adding more oil as needed.

7. Step 7

   If desired, transfer the quesadillas to a cutting board and cut into wedges. Serve quesadillas with the lime dipping sauce.