Photo: Randy Mayor; Styling: Cindy Barr
Total Time
55 Mins
4 servings (serving size: 1 quesadilla and 2 tablespoons salsa)

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.

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.

Ratings & Reviews

AnthonyStephens's Review

March 09, 2012

laebrown's Review

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

May 10, 2011

crusnock's Review

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

August 21, 2010

RBN1122's Review

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!