On a baking sheet or ovenproof skillet, arrange poblano peppers. Brush with olive oil and broil on high until skins are charred, about 8 minutes. Turn once and char remaining side. Remove from oven and allow to cool. Discard charred skin (it should just slip off), seeds, core and stems and cut remaining pepper into ½” strips.
Prepare quesadilla by layering cheese, carnitas and poblano peppers divided equally among each quesadilla. If using corn, top with a second tortilla, if using flour just fold in half.
Heat a skillet over medium heat adding just enough oil to coat the pan. Cook one quesadilla at a time until cheese begins to melt and tortilla starts to brown. Flip and continue to cook for an additional 2-3 minutes. Remove and keep in warm oven until ready to serve. Continue this process with each quesadilla.
Serve with your favorite salsa, guacamole and/or hot sauce and enjoy!
