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Corn and Chile Quesadillas - Lunch Version

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Corn and Chile Quesadillas - Lunch Version

Kelly
The Cook
4 Servings
9 Ingredients
3 Comments

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.

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4 Servings
9 Ingredients
3 Comments

Ingredients

  • 2 individual Anaheim Chile Pepper
  • 2 teaspoons Olive Oil
  • 1 cup slice Mushrooms
  • 1 cup Corn, Frozen
  • ¼ cups dice Green Onion (Scallion)
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 1 cup Monterey Jack Cheese, Shredded
  • 4 individual Flour Tortillas, Whole Wheat (8-inch/Med)

Containers

Supplies

  • Gallon Storage Bags
  • Labels
  • Plastic Wraps
  • Cooking Sprays
  • Baking Sheets
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut chiles in half lengthwise; discard seeds and membranes.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut chiles in half lengthwise; discard seeds and membranes.
  2. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
  3. Broil 8 minutes or until blackened.
  4. Place in a zip-top plastic bag; seal. Let stand 15 minutes.
  5. Peel and chop.
  6. Heat oil in a large nonstick skillet over medium-high heat.
  7. Add mushrooms; sauté 2 minutes.
  8. Add corn, onions, salt and pepper; sauté 2 minutes.
  9. Place mixture in a bowl; stir in chopped chiles.
  10. Place about 1/4 cup mushroom mixture and 1/4 cup cheese over half of 1 tortilla.
  11. Repeat procedure with remaining mushroom mixture, remaining cheese, and remaining tortillas.
  12. Heat pan over medium heat. Coat pan with cooking spray.
  13. Place 1 tortilla in pan; cook 2 minutes on each side or until cheese melts and bottom is golden.
  14. Repeat until all quesadillas are cooked.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 quesadilla
Amount Per Serving
Calories
303
Total Fat
15g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
25mg
Sodium
555mg
Total Carbohydrates
33g
Fiber
2g
Sugar
3g
Protein
13g
WW Freestyle
9

Categories

shellfish-free, fish-free, nut-free, spring, summer, fall, real-food, traditional, egg-free

Categories

shellfish-free, fish-free, nut-free, spring, summer, fall, real-food, traditional, egg-free

3 Comments

Join the discussion

  1. 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.

    Reply

  2. 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?

    Reply