Corn Quesadillas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large poblano chile
1½ cups fresh corn kernels
½ cup thinly sliced green onions, white and green parts
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
2 teaspoons olive oil
¼ teaspoon chili powder
¼ teaspoon fine Sea salt
Fresh black pepper, to taste
6 Flour Tortillas, (see recipe), or store-bought
1 cup finely shredded Monterrey Jack cheese
1 cup finely shredded aged white cheddar cheese
1 cup finely shredded fresh mozzarella cheese
Olive oil, for greasing the skillet
1 lime, cut into wedges, for serving
¼ cup Mexican Crema, (see recipe), or full fat sour cream, for serving
¼ cup Guacamole, (see recipe), for serving
Hot Sauce, (see recipe), or store-bought, for serving
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Directions: |
Directions:1). Using tongs, roast the poblano chile over the open flame of a gas burner, turning the chile until blackened on all sides, about 1 to 2 minutes per side. If you don't have a gas stove, see "Roasting Chiles". Transfer to a small bowl and cover with plastic wrap. Set aside to steam for 10 minutes. Don't allow the chile to steam for too long, or it will start to turn brown. Rub off the charred skin with your fingers. Remove the stem, seeds, and veins, and dice. Transfer the roasted chile to a large bowl. Add the corn, green onions, cilantro, lime juice, olive oil, chili powder, salt and a few grinds of pepper and mix well.
2). Lay the tortillas out on a work surface and spoon about ¼ cup of filling in the center of each. Top with 2 tablespoons of the Monterey Jack cheese, 2 tablespoons of the cheddar, and 2 tablespoons of the mozzarella cheese.
3). Pour a little olive oil on a paper towel and grease the bottom of a large skillet. Heat over medium heat. When the skillet is hot, put a filled tortilla in the skillet, and when the cheese melts, in 2 to 4 minutes, fold it in half and transfer the quesadilla to a cutting board. Repeat with the remaining tortillas, greasing the pan as needed. Cut the quesadillas into wedges and serve immediately with lime, Mexican crema, guacamole and hot sauce. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: These are not your ordinary quesadillas. They are filled with three kinds of cheeses, including mozzarella cheese, which really boosts the cream factor, fresh corn and roasted poblano chiles!
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