Preheat oven to 400 degrees. On a baking sheet, toss poblano and red bell pepper in 1 tablespoon of corn oil.
Roast for 10-12 minutes until blistered. Remove from heat and place in a bowl. Cover with plastic wrap and let sit for 5 minutes to steam.
Under running water in the sink, remove skin from peppers and then cut into strips the same size as onion.
Combine quesadilla cheese, La Vaquita® Queso Fresco, peppers and onion in a bowl.
In a nonstick pan, heat a tablespoon of corn oil over medium high heat.
Place one tortilla on pan and then top with 4 tablespoons of cheese and pepper mix.
Top with second tortilla. When cheese begins to melt and bottom tortilla begins to brown, flip the quesadilla.
Repeat for remaining 2 quesadillas. Garnish with more La Vaquita® Queso Fresco before serving.