This was just Ok for me - lacked depth of flavor due to lack of spices (chili powder, cumin, salt, etc. would have helped). I found the gouda to be pretty mild against the chilis, and the recipe called for way too much corn. Rather than "umami," this bordered more on sweet. Seemed less of a recipe and more someone trying to clear out their fridge. I would revamp the recipe to bring it closer to a southwestern dish, using pepperjack cheese, black beans and take the corn down a notch. Worth salvaging.
Corn and Chile Quesadillas
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.
More From Cooking Light
- 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
- 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 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.
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