Freezer Meal Recipes / Lunch / Corn and Chile Quesadillas

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.
4 Servings Meet The Cook KellyProfile Print
Corn and Chile Quesadillas

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)

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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. 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.
  15. Allow to cool, then wrap in plastic wrap
  16. Divide among freezer bags, label and freeze.

Freeze For Later Serving Day Directions

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

  1. Reheat in microwave for 1-2 minutes.

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?

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