Corn and Chile Quesadillas

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
• 2 Anaheim chiles (about 1/2 pound)
• 2 teaspoons olive oil
• + 4 more ingredients
• • 1 cup thinly sliced shiitake mushroom caps (about 1 1/4 ounces)
  • 1 cup (4 ounces) shredded aged Gouda cheese
  • Cooking spray
  • ½ cup bottled salsa

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...

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