Week 46, Recipe 4: Corn & Chile Quesadillas

NOTES

• Roast your own Anaheim chiles - it's easy!

INGREDIENTS

• 2 Anaheim chiles, roasted and chopped
• 2 tsp canola oil
• 1 c. (about 2 ears) fresh corn, cooked 3-5 minutes in boiling water, cooled and cut off cob
• 1/4 c. chopped green onions
• 1 c. Mexican blend cheese, Cheddar or Monterrey Jack
• Salsa, sour cream, avocado
• Flour tortillas

DIRECTIONS
1. In a large skillet, add corn, corn, salt and pepper to taste and cook 2 minutes. Stir in chopped roasted chiles and remove from heat.
2. Wipe your skillet clean or heat a large electric skillet if you have one.
3. Spray one side of each tortilla with cooking spray and place one tortilla (oiled side down) on skillet. Top with green chile mixture and sprinkle with cheese. Top with other tortilla (oiled side up) and cook 3-5 minutes on one side or until lightly browned. Flip and cook the other side.
4. Slide quesadilla onto a plate and cut into 4 triangles. Serve with salsa, sour cream and avocado.