Recipes / Lunch

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.

Read More
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
  • Gallon Storage Bags

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.
  2. 1672054 Upgrade to a paid membership 78063 to unlock all instructions 57760
  3. 5624890 Upgrade to a paid membership 30593 to unlock all instructions 60074
  4. 5684767 Upgrade to a paid membership 42420 to unlock all instructions 51145
  5. 1175698 Upgrade to a paid membership 79535 to unlock all instructions 70921
  6. 1117459 Upgrade to a paid membership 64273 to unlock all instructions 38106
  7. 2700618 Upgrade to a paid membership 85288 to unlock all instructions 94058
  8. 7931317 Upgrade to a paid membership 81615 to unlock all instructions 80101
  9. 7137958 Upgrade to a paid membership 72792 to unlock all instructions 36639
  10. 3104710 Upgrade to a paid membership 90880 to unlock all instructions 35257
  11. 5196394 Upgrade to a paid membership 94308 to unlock all instructions 74178
  12. 8989357 Upgrade to a paid membership 90596 to unlock all instructions 83563
  13. 6681068 Upgrade to a paid membership 22984 to unlock all instructions 78692
  14. 3198443 Upgrade to a paid membership 26921 to unlock all instructions 93796
  15. 3858431 Upgrade to a paid membership 12345 to unlock all instructions 52312
  16. 7330018 Upgrade to a paid membership 31280 to unlock all instructions 52696

Upgrade to a paid membership to unlock all recipe instructions

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
  2. 5122875 Upgrade to a paid membership 2519 to unlock all instructions 73185

Upgrade to a paid membership to unlock all recipe instructions

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.

Categories

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

Categories

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

  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?