Corn and Chile Quesadillas

Name: Corn and Chile Quesadillas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams Anaheim chiles (about; 237 milliliters frozen whole-kernel corn, thawed; 4 8-inchs (8-inch) flour tortillas; 113 grams cup shredded aged Gouda cheese; 59 milliliters chopped green onions; 0 teaspoons ground black pepper; 2 teaspoons olive oil; 118 milliliters bottled salsa; 35 grams cup thinly sliced shiitake mushroom caps (about

Corn and Chile Quesadillas might be just the Mexican recipe you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 14g of fat, and a total of 334 calories. This recipe serves 4. A mixture of anaheim chiles, whole-kernel corn, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes. Not a lot of people really liked this hor d'oeuvre. It is a good option if you're following a vegetarian diet.

Instructions

Preheat broiler.

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Broiler

Cut chiles in half lengthwise; discard seeds and membranes.

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Chili Pepper

Seeds

Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened.

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Chili Pepper

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Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand 15 minutes. Peel and chop. Reduce oven temperature to 20

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Oven

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add mushrooms; saut 2 minutes.

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Mushrooms

Add corn, onions, and pepper; saut 2 minutes.

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Onion

Pepper

Corn

Place mixture in a bowl; stir in chopped chiles. Wipe pan clean.

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Chili Pepper

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Bowl

Frying Pan

Place about 1/4 cup mushroom mixture and 1/4 cup cheese over half of 1 tortilla. Repeat procedure with remaining 1 1/4 cups mushroom mixture, remaining 3/4 cup cheese, and remaining 3 tortillas.

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Tortilla

Mushrooms

Cheese

Heat pan over medium heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Place 1 tortilla in pan; cook 2 minutes or until cheese melts and bottom is golden. Fold tortilla in half; place on a baking sheet.

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Tortilla

Cheese

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Baking Sheet

Frying Pan

Place in 200 oven to keep warm. Repeat procedure with remaining tortillas.

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Tortilla

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Oven

Cut each quesadilla into wedges; serve with salsa.

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Salsa

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Ingredients

Servings:

227grams

Anaheim chiles (about 237milliliters

frozen whole-kernel corn, thawed 48-inchs

(8-inch) flour tortillas 113grams

cup shredded aged Gouda cheese 59milliliters

chopped green onions 0teaspoons

ground black pepper 2teaspoons

olive oil 118milliliters

bottled salsa 35grams

cup thinly sliced shiitake mushroom caps (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.