Corn and Chile Quesadillas

6 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Cindy Barr
Total Time:
55 Mins
Yield:
4 servings (serving size: 1 quesadilla and 2 tablespoons salsa)
By Ivy Manning
December 2009
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat broiler.

Step 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°.

Step 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.

Step 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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Ratings & Reviews

AnthonyStephens's Review

vee823
March 09, 2012
N/A

laebrown's Review

crusnock
January 30, 2012
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.

vee823's Review

AnthonyStephens
May 10, 2011
N/A

crusnock's Review

laebrown
November 20, 2010
These were delicious! We cooked them on a dry (no oil or spray) griddle pan over medium-high heat, and they turned out beautifully!

CarlaG's Review

CarlaG
August 21, 2010
N/A

RBN1122's Review

RBN1122
June 30, 2010
The roasted chiles added just enough heat to contrast with the sweet corn. I used a preshredded mexican cheese becasue it is waht I had on hand. It was quick, easy, and delicious!