Recipe for Corn and Chile Quesadillas

Corn and Chile Quesadillas Easy Recipe

 

Corn and Chile Quesadillas Recipe

Corn and Chile Quesadillas Recipe


 

Ingredients

 

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.

 

 

 

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Corn and Chile Quesadillas

Corn and Chile Quesadillas


 

spinach and potato frittata Easy Recipe

Spinach and potato frittata Recipe

 

spinach and potato frittata Recipe

spinach and potato frittata Recipe


 

Ingredients


. 5 medium sized potatoes
. 1 large onion
. 12 large eggs
. 5 slices Swiss cheese
. 2 table spoons of olive oil
. 3 small tomatoes
. I green pepper
. ¼ tbs salt
. 10 ounce of chopped spinach
. 1 cup of milk


Time

. Preparation time 15 minutes
. Cooking time 40 minutes

 


Method for preparing spinach and potato frittata

. Preheat the oven to 400 degrees F

. Use a bowl to mix half of the olive oil, salt and the thinly sliced pepper.

. Put the peeled potatoes in oil and cook for a few minutes. Add the carefully sliced tomatoes and cook for about 3 minutes. Put the mixture in the oven for about 8 minutes.

. In a skillet heat half of the remaining oil in medium heat and then add the onion and fry till brown. Add the garlic and spinach and fry while stirring for about 2 minutes.

. Scramble the eggs and whisk them with milk, then add the remaining salt and pepper. Add the sliced Swiss cheese and spinach mixture and stir until properly mixed.

. Reduce the oven heat to about 350 degrees, remove the potatoes from the oven and then put them in the skillet add the egg mixture and then place the skillet in the oven. Bake for 5 minutes then remove from the oven.

. It is best served while warm.

 



Nutrition value of spinach and potato frittata

. The eggs and potatoes apart from carbohydrates and protein provide vitamin b-6 and folate.

. The spinach gives you a healthy dose of calcium and iron. The meal is rich potassium, selenium, zinc, phosphorus, sodium just to mention the main.

. It also contains a healthy dose of calories, fat, dietary fiber. The cholesterol in it however is of concern and can be avoided by using unsaturated fats to prepare the meal and trying to reduce the amount of eggs.

The above tips will help you to prepare this meal at home since most of the ingredients required are available locally.

 

 

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