Hailee Steinfeld is “a little chaotic in the kitchen,” she tells PEOPLE, “but in a fun way.”
“I listen to music. I taste everything as I go and I usually have a drink in hand,” says the Sinners star.
Steinfeld, a California native, didn’t grow up cooking a ton, “but as I got older, I realized how much joy there is in creating something from scratch — especially for the people you love,” she says. “For me, the kitchen has become a space of creativity and connection. It doesn’t have to be fancy, it just has to feel good.”
The actress, who married Buffalo Bills quarterback Josh Allen in May, shares a poblano and corn quesadilla recipe in this week’s issue of PEOPLE that encapsulates her casual cooking style.
Angel Margarita
Hailee Steinfeld with an Angel Margarita
“This is one of those easy, satisfying recipes that came together on a whim one night. We had a mix of leftovers that would come together perfectly for it,” she says. “It’s a crowd pleaser, and perfect for slicing into triangles and sharing. It reminds me of nights with friends around the kitchen island, barefoot, music playing, margaritas in hand.”
Steinfeld likes to pair it with her canned cocktail brand’s Angel Margarita Lime flavor or the Ranch Water can. “The lime has this beautiful balance of bright citrus and smooth tequila. These flavors cut through the richness of the cheese and perfectly bring everything to life. The ranch water is a little lighter and more refreshing, so I’ll lean toward that if I’m adding guac, salsa, or even some street corn on the side. I love serving everything family-style, with bowls of added fixings. It’s relaxed and festive, just like Angel,” she says.
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Steinfeld suggests warming the tortillas in a dry pan before assembling the quesadilla. “Sometimes I’ll add a little butter and sprinkle some parmesan cheese (trust!),” she adds. “It creates this perfectly golden, crispy crust on the outside that’s honestly the best bite.”
Morgan Hunt Glaze
Hailee Steinfeld’s Poblano and Corn QuesadillasHailee Steinfeld’s Poblano & Corn Quesadillas
6 medium-size poblano chiles
1⁄4 cup vegetable oil, divided
1 medium-size white onion, thinly sliced
1 1⁄2 cups fresh corn kernels (from 2 ears)
4 oz. cream cheese, softened
1⁄4 cup sour cream
1 tsp. kosher salt
½ tsp. black pepper
8 oz. Monterey Jack cheese, shredded (about 2 cups)
8 (10-in.) flour tortillas
1. Preheat broiler with a rack 6 inches from heat source. Arrange poblano chiles on an aluminum-foil-lined large rimmed baking sheet; broil until blistered and charred, about 10 minutes, flipping chiles halfway through cooking time. Transfer charred chiles to a large ziplock plastic bag. Seal, and let steam for about 10 minutes. Peel skins from chiles; remove and discard stem and seeds. Cut chiles into thin strips, and set aside.
2. Heat 1 tablespoon oil in a large skillet over medium. Add onion; cook, stirring occasionally, until translucent, about 3 minutes. Stir in corn; cook, stirring occasionally, until lightly browned in spots, about 4 minutes. Add chile strips; cook, stirring often, until softened, 2 minutes.
3. Reduce heat in skillet to low; stir in cream cheese, sour cream, salt and pepper; cook until cream cheese is melted and well-combined. Remove from heat; add Monterey Jack cheese, and stir until melted and smooth.
4. Evenly spread about 1⁄2 cup of chile mixture on one-half of each tortilla, leaving a 1⁄2-inch border around edges; fold tortilla over to form a half-moon shape. Heat 1 1⁄2 teaspoons oil in a separate large skillet over medium. Place 2 quesadillas in skillet, and cook until browned on underside, 1 to 2 minutes. Gently flip each quesadilla; cook until other side is browned, about 1 minute. Transfer to a paper-towel-lined baking sheet. Repeat process with remaining 2 1⁄2 tablespoons oil and 6 quesadillas. Serve immediately with your favorite salsa and/or sauces.
Serves: 8
Active time: 45 minutes
Total time: 55 minutes
Read the original article on People
Dining and Cooking