Grilled Spinach and Poblano Quesadillas

Heat grill to medium. Finely chop 2 onion wedges. In a medium bowl, combine the tomatoes, chopped onion, lime juice, and 1/4 teaspoon each salt and pepper; fold in one-third of the cilantro. Set aside. Place the tortillas on a large rimmed baking sheet. Divide half the cheese among the tortillas, sprinkling it on one half. Top that same half with the spinach, remaining cilantro, and remaining cheese. Place the peppers and remaining onion on a cutting board and brush with the oil, season with 1/2 teaspoon each salt and pepper, and grill, covered, until just tender, 3 to 4 minutes per side. Transfer to the cutting board and thinly slice. Divide the peppers and the remaining onion among the tortillas, then fold over tortillas to cover the filling (they will look overstuffed). Grill until the tortillas are crisp and the cheese has melted, about 2 minutes per side. Serve with the tomato mixture, corn, sour cream, and lime wedges, if desired.