Corn And Chile Quesadillas Recipe

Name: Corn And Chile Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Anaheim chiles (about 1/2 pound); 2 teaspoons olive oil; 1 cup thinly sliced shiitake mushroom caps (about 1 1/4 ounces); 1 cup frozen whole-kernel corn, thawed; 1/4 cup chopped green onions; 1/8 teaspoon ground black pepper; 4 (8-inch) flour tortillas; 1 cup (4 ounces) shredded aged Gouda cheese; Cooking spray; 1/2 cup bottled salsa

Servings: persons

2 Anaheim chiles (about 1/2 pound)
2 teaspoons olive oil
1 cup thinly sliced shiitake mushroom caps (about 1 1/4 ounces)
1 cup frozen whole-kernel corn, thawed
1/4 cup chopped green onions
1/8 teaspoon ground black pepper
4 (8-inch) flour tortillas
1 cup (4 ounces) shredded aged Gouda cheese
Cooking spray
1/2 cup bottled salsa

1
Preheat broiler.
2
Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop. Reduce oven temperature to 200u00b0.
3
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; saute 2 minutes. Add corn, onions, and pepper; saute 2 minutes. Place mixture in a bowl; stir in chopped chiles. Wipe pan clean.
4
Place about 1/4 cup mushroom mixture and 1/4 cup cheese over half of 1 tortilla. Repeat procedure with remaining 1 1/4 cups mushroom mixture, remaining 3/4 cup cheese, and remaining 3 tortillas. Heat pan over medium heat. Coat pan with cooking spray. Place 1 tortilla in pan; cook 2 minutes or until cheese melts and bottom is golden. Fold tortilla in half; place on a baking sheet. Place in 200u00b0 oven to keep warm. Repeat procedure with remaining tortillas. Cut each quesadilla into wedges; serve with salsa.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Anaheim chiles (about 1/2 pound), 2 teaspoons olive oil, 1 cup thinly sliced shiitake mushroom caps (about 1 1/4 ounces), 1 cup frozen whole-kernel corn, thawed, and more.

Yes, Corn And Chile Quesadillas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Chile Quesadillas

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