Corn, Chile & Cheese Quesadillas

By khojnicki

Ingredients

• 5 tbsp vegetable oil
• 1 c small diced chiles
• 1 1/2 c small diced summer squash
• Kosher salt and freshly ground pepper
• 1 c fresh corn kernals
• 1/8 tsp chipotle chile powder
• 1 c diced tomato
• 1/4 c chopped fresh cilantro
• 1 tbsp fresh lime juice
• 4 9" flour tortillas
• 2 c grated cheddar cheese
• Sour cream, for serving

Preparation

Step 1

Fit a rack over a baking sheet and put the sheet in the oven. Heat the oven to 200 degrees F.

In a large 12" skillet, heat 1 tbsp oil over medium high heat until hot. Add the chiles and cook, stirring, until soft, 3-4 mins. Add the squash, season with salt and pepper and cook, stirring until squash softens and begins to brown, 3-4 mins. Stir in the corn and chipotle powder and cook for 2 mins. Spoon into a bowl, let cool for a few mins and then fold in the tomato, cilantro and lime juice. Season to taste with salt and pepper. Set aside 3/4 c of the mixture.

Lay several layers of paper towels on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 tbsp of the oil. When it's hot, put one tortilla in the pan. Quickly distribute 1/2 c cheese evenly over the tortilla and 1/4th of the vegetable mixture. Fold the tortilla in half and let cheese melt.

Repeat with the rest of the tortillas and vegetable mixture. Garnish with lime wedges, sour cream and remaining vegetable mixture.