Corn And Chile Quesadillas

Name: Corn And Chile Quesadillas
Ingredients: 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; 1/4 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

10 ingredients

4 steps

Ingredients

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
1/4 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

Directions

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; saute 2 minutes. Add corn, onions, 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° oven to keep warm. Repeat procedure with remaining tortillas. Cut each quesadilla into wedges; serve with salsa.