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Corn Quesadillas

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“This delicious vegetarian quesadilla recipe is from the cookbook Everyday Greens. The roasted poblanos really make it special.”
READY IN:
40mins
YIELD:
6 quesadillas
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat olive oil in a medium pan and add corn, salt and pepper.
  2. Cook over medium heat 1 minute.
  3. Add scallion and water, cover and cook until corn is tender, 3 to 4 minutes.
  4. Transfer to a bowl.
  5. Heat a large cast-iron skillet or griddle and add just enough oil to coat.
  6. Place 1 tortilla in pan and heat 30 seconds until soft, flip and heat other side.
  7. Repeat to heat all tortillas, adding oil to pan as needed.
  8. Keep them warm by covering with clean kitchen towels.
  9. Spread 1/3 cup corn mixture on half of each tortilla; follow with cheese and cilantro, distributing evenly over corn.
  10. Top each with diced chiles.
  11. Fold tortilla over filling.
  12. Heat skillet, adding oil as needed, and place 1 or 2 quesadillas in pan.
  13. Cook over medium-low heat, turning when crisp and golden to cook other side.
  14. Serve whole or cut in wedges.
  15. Garnish and serve with guacamole, crema, cilantro sprigs and salsa.

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