Locked

Corn and Chile Quesadillas - Lunch Version

Plan This Recipe Print

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.

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

  • Foils
  • Baking Sheets
  • Cooking Sprays
  • Plastic Wraps
  • Labels
  • 1.Gallon Storage Bag

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Make It Now Cooking Directions

Oven Cook

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Nutrition Facts

  • Not available.

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.

  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?

Leave a Reply

Your email address will not be published.