Ingredients
-
1/2
-
2
-
1/4
-
1
-
1
-
1/4
-
-
6
-
1 1/2
-
1/3
-
3
-
-
-
-
1
Directions
Corn Quesadillas, This delicious vegetarian quesadilla recipe is from the cookbook Everyday Greens The roasted poblanos really make it special , Oh yummy, this is good stuff!!! I could eat one of these everyday 😛 used a Mexican blend cheese instead of the white cheddar Served with some gaucamole!, Oh yummy, this is good stuff!!! I could eat one of these everyday 😛 used a Mexican blend cheese instead of the white cheddar Served with some gaucamole!
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Steps
|
1
Done
|
Heat Olive Oil in a Medium Pan and Add Corn, Salt and Pepper. |
|
2
Done
|
Cook Over Medium Heat 1 Minute. |
|
3
Done
|
Add Scallion and Water, Cover and Cook Until Corn Is Tender, 3 to 4 Minutes. |
|
4
Done
|
Transfer to a Bowl. |
|
5
Done
|
Heat a Large Cast-Iron Skillet or Griddle and Add Just Enough Oil to Coat. |
|
6
Done
|
Place 1 Tortilla in Pan and Heat 30 Seconds Until Soft, Flip and Heat Other Side. |
|
7
Done
|
Repeat to Heat All Tortillas, Adding Oil to Pan as Needed. |
|
8
Done
|
Keep Them Warm by Covering With Clean Kitchen Towels. |
|
9
Done
|
Spread 1/3 Cup Corn Mixture on Half of Each Tortilla; Follow With Cheese and Cilantro, Distributing Evenly Over Corn. |
|
10
Done
|
Top Each With Diced Chiles. |
|
11
Done
|
Fold Tortilla Over Filling. |
|
12
Done
|
Heat Skillet, Adding Oil as Needed, and Place 1 or 2 Quesadillas in Pan. |
|
13
Done
|
Cook Over Medium-Low Heat, Turning When Crisp and Golden to Cook Other Side. |
|
14
Done
|
Serve Whole or Cut in Wedges. |
|
15
Done
|
Garnish and Serve With Guacamole, Crema, Cilantro Sprigs and Salsa. |
