Corn Quesadillas

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 tablespoons minced onions
• 1 garlic clove, minced
• 1 cup corn kernel
• 4 ounces thinly sliced mushrooms, preferably a wild variety such as portabello
• 1/2 teaspoon salt
• 2 canned chipotle chiles, minced
• 2 -3 teaspoons adobo sauce (from the chiles)
• vegetable oil, for frying
• 8 corn tortillas
• 6 -8 ounces monterey jack cheese, shredded
• 2 -3 tablespoons minced fresh cilantro
• salsa (optional)

Recipe

• 1 preheat oven to 275.
• 2 in a small skillet, warm the tablespoon of oil over medium heat.
• 3 add the onion and garlic and saute for 1 minute.
• 4 stir in the corn, mushrooms and salt and chipotles and continue cooking for about 5 minutes, till the vegetables are cooked through.
• 5 on a griddle or in a large, heavy skillet, warm just enough oil to coat the surface, over medium heat.
• 6 cover the first tortilla with about one quarter of the vegetable mixture, a similar amount of cheese and 1 or 2 t cilantro.
• 7 top with a second tortilla.
• 8 transfer the quesadilla to the skillet and cook till the cheese is melted and the tortillas are lightly browned and chewy-crispy, about a minute per side.
• 9 drain, place the tortilla on a heat proof plate in the oven to keep warm.
• 10 repeat the assembly and cooking process with the remaining tortillas and filling, adding as many to the skillet as will fit comfortably at one time.
• 11 slice the quesadillas into wedges and serve hot, with salsa if desired.