Corn and Chile Quesadillas
From Cooking Light, December 2009
- 2 Anaheim chiles (about 1/2 pound)
- 2 teaspoons olive oil
- 1 cup thinly sliced shiitake mushroom caps (about 1 1/4 ounces)
- 1 cup frozen whole-kernel corn, thawed
- 1/8 teaspoon salt
- 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 degrees.
3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; saute 2 minutes. Add corn, onions, salt, and pepper; saute 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 degree oven to keep warm. Repeat procedure with remaining tortillas. Cut each quesadilla into wedges; serve with salsa.