Total Time
40mins
Prep 20 mins
Cook 20 mins

This delicious vegetarian quesadilla recipe is from the cookbook Everyday Greens. The roasted poblanos really make it special.

Ingredients Nutrition

Directions

  1. Heat olive oil in a medium pan and add corn, salt and pepper.
  2. Cook over medium heat 1 minute.
  3. Add scallion and water, cover and cook until corn is tender, 3 to 4 minutes.
  4. Transfer to a bowl.
  5. Heat a large cast-iron skillet or griddle and add just enough oil to coat.
  6. Place 1 tortilla in pan and heat 30 seconds until soft, flip and heat other side.
  7. Repeat to heat all tortillas, adding oil to pan as needed.
  8. Keep them warm by covering with clean kitchen towels.
  9. Spread 1/3 cup corn mixture on half of each tortilla; follow with cheese and cilantro, distributing evenly over corn.
  10. Top each with diced chiles.
  11. Fold tortilla over filling.
  12. Heat skillet, adding oil as needed, and place 1 or 2 quesadillas in pan.
  13. Cook over medium-low heat, turning when crisp and golden to cook other side.
  14. Serve whole or cut in wedges.
  15. Garnish and serve with guacamole, crema, cilantro sprigs and salsa.
Most Helpful

Oh yummy, this is good stuff!!! I could eat one of these everyday :P I used a Mexican blend cheese instead of the white cheddar. Served with some gaucamole!

mommyluvs2cook June 05, 2014

Yum, this is a fun variation on a quesadilla! I subbed in corn tortillas to make it gluten free. Thanks for sharing! ZWT8

Starrynews August 12, 2012