Southwestern Chicken Quesadillas

To begin, roast poblano pepper on a grill or over your stovetop flame rotating the pepper until the skin is blackened on all sides. When charred, place in plastic bag and seal closed. Let sit for 10 minutes and then remove from bag and scrape skin off from chili, cut off the top, then cut in half and scrape out seeds. Either compost or dispose the top and seeds. Then, cut the rest of the pepper into small pieces, about 1/8’’ cubes. Take one whole tortilla and begin by spreading  ¼ cup chicken, ¼ cup shredded cheese, 1 Tbsp onion, 1 Tbsp corn, and 1 Tbsp poblano pepper, on one side. Fold the tortilla in half over the toppings and set aside. Repeat 3 more times until all tortillas are ready. Heat cast iron skillet and place quesadillas, two at a time, onto the hot pan. Cook until cheese is melted and tortilla is golden brown, flipping the quesadillas over halfway through, about 3-5 minutes each side. Once cooked, cut in quarters and enjoy with sour cream, fresh salsa or avocado.