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Corn and Chile Quesadillas - Lunch Version

<p>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.</p>
4 Servings Recipe By

Ingredients

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

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 quesadilla
  • 303 Calories
  • 15g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 25mg Cholesterol
  • 555mg Sodium
  • 33g Total Carb
  • 2g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 13g Protein
  • 9 WW Freestyle

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.

Make From Frozen 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. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.

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