Corn and Chile Quesadillas

I love quesadillas, and am always looking for a new way to make them. Although this recipe calls for anaheim chiles, it says that if you can’t find them, substitute 1/4 cup of mild green chiles (from a can), so that’s what I did. This was actually a very good recipe for me to have made last night, because Toby’s train home was about 30 minutes late. But, no worries, because I had my quesadillas warming in the oven! Voila! These were good, and we ate them all, but they didn’t wow me. I like the idea of the mushrooms and the corn in the quesadilla, but you know what I think kind of ruined it for me? The gouda. It was a little overpowering. I think I could make these again (or a similar version), but use a different cheese. I served these with some salsa and Mexican rice. PS: I also used whole-wheat tortillas because that’s what I had on hand.

rating: 8

Corn and Chile Quesadillas
(Cooking Light, Dec. 2009)

Yield: 4 servings (serving size: 1 quesadilla and 2 tablespoons salsa)


* 2  Anaheim chiles (about 1/2 pound) – or 1/4 cup mild green chiles
* 2  teaspoons  olive oil
* 1  cup  thinly sliced shiitake mushroom caps (about 1 1/4 ounces)
* 1  cup  frozen whole-kernel corn, thawed
* 1/4  cup  chopped green onions
* 1/8  teaspoon  ground black pepper
* 4  (8-inch) flour tortillas
* 1  cup  (4 ounces) shredded aged Gouda cheese
* Cooking spray
* 1/2  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 temperature to 200°.
3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 2 minutes. Add corn, onions, and pepper; sauté 2 minutes. Place mixture in a bowl; stir in chopped chiles. Wipe pan clean.
4. 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. Heat pan over medium heat. Coat pan with cooking spray. 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. Place in 200° oven to keep warm. Repeat procedure with remaining tortillas. Cut each quesadilla into wedges; serve with salsa

Weight Watcher Points+ value= 9 per serving

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