Corn, Chile & Cheese Quesadillas

Corn, Chile & cheese quesadillas

My husband's first comment was "do these have cilantro in them?" with a heavy sigh.
He's not a big fan of cilantro, but he went back for 2nds, because these were that good!

This is a complete meal.....you don't need to have a "meat" with it, but I picked up a roasted chicken from the market, because I knew the cilantro and so much freshness could be a problem for (dang Honeybunch for using the name grumpy already. LOL ) Rich.
Rich prefers meat and potatoes. And potatoes and meat.
But this night he ate a quesadilla with a piece of chicken and then when he went back for 2nd's, he only came back with a quesadilla. He had shredded a bit of chicken on it, but hey, he enjoyed it.

I took the recipe right from the cover of "Fine cooking...cooking Fresh" magazine.
page....37.
Aha!! This magazine is on display until November 30th only. So....LUCKY YOUS... you can have it here, any time you want.
I changed a few things...such as olive oil, when they said vegetable oil, and I used frozen corn, YIKES!

Corn, chile & cheese quesadillas

5 Tbs. vegetable oil
1 cup small-diced fresh mild chilies such as Anaheim or poblano
1 1/2 cups small-diced summer squash, such as zucchini or yellow crookneck
kosher salt and freshly ground pepper
1 cup fresh corn kernels
1/8 tsp chipolte chilie powder
1 cup diced tomato
1/4 cup chopped fresh cilantro
1 Tbs fresh lime juice
2 cups grated sharp cheddar
flour tortillas
sour cream for dipping

Heat 1 Tbs of the oil in a skillet over med-high heat until hot. Add the chilies and cook, stirring until soft, 3-4 minutes. Add the squash, season with salt and pepper, and cook, stirring until the squash softens and starts to brown, 3-4 minutes. Stir in the corn and chipotle powder and cook for 2 minutes. Spoon into a bowl, let cool for a few minutes and then fold in the tomato, cilantro and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.
Heat a tortilla, spread 1/2 cup cheese evenly over the tortilla, and about 1/4 of the vegetable mixture over half . When the tortilla is browned use tongs to fold the tortilla over the vegetable side.
Cut quesadillas into wedges and serve with reserved vegetable mixture and sour cream.


what to use


all chopped up


No tutorial, but these pics because it just looks so good!!

Time to eat.....with the chicken for my husband (but you don't really need it)