Prepare the poblano first, by cutting it from the top stem. Next, remove the sides from the center core.

Thinly slice each side and then dice into small pieces. The more even the size, the better it cooks!

Heat a skillet on the stove at medium-heat with one teaspoon of oil or spray avocado oil.

Add the diced poblano and cook for 3-4 minutes, until slightly softened and charred.

Add carnitas and frozen corn to the skillet. Stir to combine and cook through an additional 2 minutes, until the pork mixture is completely warmed through.

Remove from heat and keep to the side.

Preheat a large skillet pan on medium-high heat.

Spray neutral oil on the pan and place a corn tortilla on top of the pan. (If you don’t have spray oil, use 1 teaspoon of regular oil)

Add ¼ cup of shredded cheese and add ½ cup of filling.

Top the corn tortilla with another ¼ cup of cheese and the top half of the quesadilla (the second corn tortilla).

When the cheese is semi melted and the quesadilla bottom is crispy and browned (about 3-minutes), flip the quesadilla to the other side. If you have issues with the items falling out, try cooking the quesadilla for longer on one side, or carefully use tongs and a spatula to flip.

Once the second side is browned (about another 3-minutes), remove from the pan. NOTE: Quesadillas typically take longer at first as your skillet gets hotter. By the second or third quesadilla you may have to turn down the heat to prevent the tortilla from burning.

Spray with more spray neutral oil, or regular oil. Repeat with additional quesadillas, following steps 2-6.

Once all quesadillas are complete, cut into halves or quarters, sprinkle with fresh chopped cilantro, and enjoy while warm!