Corn and Chile Quesadillas Easy Recipe
Almost 1/2 pound of Anaheim chilies 1 cup or 1 ¼ ounces of shiitake mushroom caps thinly sliced 2 table spoons of olive oil 1/4 cup of green onions chopped 1 cup of thawed frozen whole kernel corns 4 tortillas made of flour 8-inch wide 1/8 teaspoon of black pepper grinded 1/2 cup of salsa bottled 1 cup or 4 ounces of aged Gouda cheese shredded Cooking spray
Fresh Anaheim chilies can be replaced with canned green chilies chopped and Gouda cheese with aged Gruyère or Sharp cheddar cheese, if not available.
Preparing corn and chili quesadillas
First of all you have to preheat the broiler Then clear out the seeds and membranes from the chilies by cutting them lengthwise in halves. Put these halves flat with their skin up on the baking sheet lined with foil and broil then till they get black. Now seal them in a plastic bag with zip for 15 minutes. Then peel and chop them. The temperature of the oven should be lowered to 200 degree. Now olive oil should be heated on medium flame in a large non-stick skillet and suate mushrooms for 2 minutes. Then add onion, pepper and corn and sauté them for 2 minutes more. Put the mixture in a bowl with chopped chilies and stir it. Take tortillas and put ¼ cup of cheese and ¼ cup of mushroom mixture on each of their half pieces. Now heat the cleaned pan on medium flame and coat it with cooking spray. Put one of the tortillas in the pan and cook it till its outer get golden and cheese melts. Then fold the tortilla into half and put the quesadilla on the baking sheet to keep it warm in the preheated oven. Now serve the wedged corn and chili quesadillas with salsa.
Total time 55 minutes
Nutritions per serving include 341 calories, 15g fats, 13.5g proteins, 4.5g fiber, 664mg sodium, 2.7mg iron, 25 mg cholesterol 290mg calcium and 40g carbohydrates.