Cheesy Egg Quesadilla with Poblano Corn Relish

For the quesadilla:
Preheat a skillet to medium heat.

Into a large bowl, crack eggs and stir them together with the half-and-half. Add the eggs into the skillet. Add salt and pepper to taste. Stir and cook until scrambled, solidified eggs are formed, about 2 to 3 minutes. Remove from heat and set aside.

Meanwhile preheat a panini press according to manufacturer’s instructions.

Take a tortilla and fill one side of it (half of it) with about 1/4 cup of scrambled egg and top with 1/4 of the cheddar cheese. Fold the empty side over so it’s in the shape of a half moon, place in the panini maker and let it cook for about a minute or until cheese has melted. Remove it from the panini press, put it onto a plate and cut into triangles. Repeat until all of the tortillas and scrambled eggs have been used. Top with poblano corn relish.

For the poblano corn relish:
In a medium saucepan, heated to medium heat, add the olive oil, poblano pepper, shallot, garlic, and a dash of salt and pepper. Cook until the pepper has softened. Add the corn and continue to cook until the corn has turned golden brown. Remove from heat and pour corn mixture into a bowl. Let it cool slightly and then add avocado, cilantro and lemon juice. Stir to combine. Salt and pepper to taste.

Poblano corn relish adapted from Food and Wine Magazine.