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Corn and Chile Quesadillas

Corn and Chile Quesadillas
Photo by Randy Mayor

Ingredients

  • ¼ cup chopped green onions
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 (8-inch) flour tortillas
  • 1 cup frozen whole-kernel corn, thawed
  • 1 cup thinly sliced shiitake mushroom caps (about 1 1/4 ounces)
  • 1 cup (4 ounces) shredded aged Gouda cheese
  • + 4 more ingredients
    • Cooking spray
    • ½ cup bottled salsa
    • 2 Anaheim chiles (about 1/2 pound)
    • 2 teaspoons olive oil

1. Preheat broiler. 2. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop. Reduce oven tempera...

View full recipe at My Recipes

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