• Heat broiler to high. Wash and dry all produce. • Core, deseed, and dice poblano into ½-inch pieces. Halve, peel, and thinly slice shallot. Drain corn; pat dry with paper towels. Finely chop cilantro. Quarter lime.

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and shallot; cook, stirring occasionally, until tender, 4-5 minutes. • Add corn and Southwest Spice; cook, stirring occasionally, until lightly charred, 3-4 minutes. • Stir in half the cilantro and a big squeeze of lime juice. Season with salt and pepper. • TIP: If corn begins to pop, cover pan.

• While filling cooks, rub one side of each tortilla with a drizzle of oil. • Place tortillas oiled sides down on a baking sheet. Sprinkle pepper jack and Mexican cheese onto one half of each tortilla in an even layer. Top with veggie mixture. Fold tortillas in half to create quesadillas.

• Broil quesadillas until golden brown, 1-2 minutes per side. Cut into wedges. • Divide quesadillas between plates; sprinkle with remaining cilantro and serve with smoky red pepper crema, hot sauce, and remaining lime wedges on the side. • TIP: Watch carefully to avoid burning.