Corn and Chile Quesadillas

Corn and Chile Quesadillas Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Corn, shiitakes, and aged cheese bring meaty umami flavor to this dish. If you can't find fresh Anaheim chiles, substitute about 1/4 cup chopped canned green chiles. Sharp cheddar or aged Gruyère cheese could also stand in for the Gouda, if you prefer.

Yield:

4 servings (serving size: 1 quesadilla and 2 tablespoons salsa)
Total time: 55 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 55 Minutes

Nutritional Information

Calories 341
Fat 15.1 g
Satfat 6.7 g
Monofat 6.1 g
Polyfat 1.5 g
Protein 13.6 g
Carbohydrate 39.5 g
Fiber 4.4 g
Cholesterol 25 mg
Iron 2.7 mg
Sodium 664 mg
Calcium 293 mg

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

Preparation

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 200°.

3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 2 minutes. Add corn, onions, and pepper; sauté 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 200° oven to keep warm. Repeat procedure with remaining tortillas. Cut each quesadilla into wedges; serve with salsa.

Ivy Manning,

Cooking Light

December 2009
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