Corn Quesadillas
This delicious vegetarian quesadilla recipe is from the cookbook everyday greens. The roasted poblanos really make it special.
Steps
Heat olive oil in a medium pan and add corn , salt and pepper.
Cook over medium heat 1 minute.
Add scallion and water , cover and cook until corn is tender , 3 to 4 minutes.
Transfer to a bowl.
Heat a large cast-iron skillet or griddle and add just enough oil to coat.
Place 1 tortilla in pan and heat 30 seconds until soft , flip and heat other side.
Repeat to heat all tortillas , adding oil to pan as needed.
Keep them warm by covering with clean kitchen towels.
Spread 1 / 3 cup corn mixture on half of each tortilla.
Follow with cheese and cilantro , distributing evenly over corn.
Top each with diced chiles.
Fold tortilla over filling.
Heat skillet , adding oil as needed , and place 1 or 2 quesadillas in pan.
Cook over medium-low heat , turning when crisp and golden to cook other side.
Serve whole or cut in wedges.
Garnish and serve with guacamole , crema , cilantro sprigs and salsa.
Ingredients
olive oil, corn kernels, salt, fresh ground black pepper, scallion, water, oil, flour tortillas, white cheddar cheese, cilantro, poblano chiles, guacamole, mexican crema, salsa