Corn and Chile Quesadillas

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:
Recipe from Cooking Light

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Recipe Time

Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 341
  • Fat: 15.1g
  • Saturated fat: 6.7g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 13.6g
  • Carbohydrate: 39.5g
  • Fiber: 4.4g
  • Cholesterol: 25mg
  • Iron: 2.7mg
  • Sodium: 664mg
  • Calcium: 293mg

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. 1. Preheat broiler.
  2. 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. 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. 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.
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