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Corn and Chile Quesadillas

Quesadillas are quick easy therefore they show up in our house pretty often. I love the variation that they provide, and not to mention they tap right into my obsession with cheese! Green chiles are huge in Colorado. Especially in August they are on every roadside, at every farmers market, with these big tin roasters and you can buy them but the bag full. They are so very easy to roast on your own! This combination of the green chiles with corn and mushrooms is sure to please even the pickiest of palates.

Corn and Chile Quesadillas

Author/Source:

Kelly @ onceamonthmeals.com

Ingredients:

  • 2 medium Anaheim chiles (or hotter if you prefer)
  • 2 teaspoons olive oil
  • 1 cups mushrooms, thinly sliced

    Delicious peak summer corn!

  • 1 cups corn
  • 1/4 cups green onions, chopped
  • 1/8 teaspoons salt
  • 1/8 teaspoons pepper
  • 4 each Tortillas
  • 1 cups Monterey jack cheese, shredded

Directions:

Preheat broiler. 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.

Freezing Directions:

Divide among freezer bags and store. TO SERVE Reheat in microwave for 2-3 minutes. Cut each quesadilla into wedges; serve with salsa.

Servings: 4

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3 Responses to “Corn and Chile Quesadillas”

  1. Lisa S says:

    These look delicious! I think I’ll try them with ground beef instead of mushrooms. We’ve already gone through two batches of BBQ chicken Quesadillas so this will be a nice change.

  2. Lisa S says:

    I have a question that I’m hoping someone can help with on this recipe. Basically, my question is, can I put frozen corn directly into frozen foods, or will it release too much liquid when it is reheated?

    I’m biting the bullet and making my own menu of lunches, which I realized with my schedule I have to cook *tomorrow* as my whole next two weeks is filling up! I’m preparing my “Prep” instructions. Since my son won’t eat onions or mushrooms, I’m substituting ground beef for both of those, and I’d like to brown all of my ground beef in advance. That means the beef and corn will both be cold when I mix them, and the corn probably won’t even thaw, since when I make frozen quesadillas I add the topping after frying the tortilla/cheese (no need to heat it up when it’s going straight in the freezer, and it decreases cooking time).

    But I’m worried that if I put the corn into the ground beef in it’s frozen state, it might leak liquid when these are microwaved. What do you think?

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