Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 3

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.

Ivy Manning
Recipe by Cooking Light December 2009

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

total:
55 mins
Yield:
4 servings (serving size: 1 quesadilla and 2 tablespoons salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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°.

  • 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.

  • 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.

Nutrition Facts

341 calories; fat 15.1g; saturated fat 6.7g; mono fat 6.1g; poly fat 1.5g; protein 13.6g; carbohydrates 39.5g; fiber 4.4g; cholesterol 25mg; iron 2.7mg; sodium 664mg; calcium 293mg.
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